Fish Soup with Almond and Fennel Seeds

Name: Fish Soup with Almond and Fennel Seeds
Yield: Serves 4
Ingredients: 700 g (1½ lb) white fish, cleaned and de-boned, cut into pieces; 3-4 teaspoons some form of pastis (aniseed-tasting alcoholic drink like Pernod); some parsley or chives or dill, chopped, for garnish; 500 ml (18 fl oz) double cream; 500 ml (18 fl oz) water; 500 ml (18 fl oz) white wine; 1 large onion, thinly sliced; 2 teaspoons fennel seeds; 2 teaspoons peppercorns; ½ bulb of fennel, cut into small strips; 2-3 tablespoons ground almonds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

This is a very agreeable soup for a warm, late spring or summer day. It’s also a good way of using up whiting if you happen to have caught them, but any white fish will do.

Ingredients

500 ml (18 fl oz) water
500 ml (18 fl

Fish course
Pescatarian
Soup
Summer
Gluten-free
Spring

Method

Put the water and wine into a large saucepan and add the onion, peppercorns and fennel seeds. Cook this at a fast boil to reduce by about half. Remove from the heat, stir the almonds carefully into the mixture, then add the fish. Simmer this gently until the fish is cooked, which should take perhaps 10 minutes at the most.

When you are ready to serve, stir in the cream, the pastis and t