Chunky fish soup

Name: Chunky fish soup
Yield: Serves 4
Ingredients: 100 g live mussels; 100 mi light olive oil; ½ onion, finely chopped; 2 garlic clove, finely chopped; ¼ fennel bulb, finely chopped; 500 g fish, such as monkfish, cod, bream or mullet, cut into chunks; 500 g fish, such as monkfish, cod, bream or mullet, cut into chunks; 500 g fish, such as monkfish, cod, bream or mullet, cut into chunks; 500 ml fish stock (see Tip); salt and freshly ground black pepper; salt and freshly ground black pepper; 500 g fish, such as monkfish, cod, bream or mullet, cut into chunks; 500 g fish, such as monkfish, cod, bream or mullet, cut into chunks; a pinch of saffron threads; 2 star anise; 1 tablespoon tomato purée; 1 carrot, peeled and chopped; 3 plum tomatoes, roughly chopped; 50 ml Pernod; 100 ml white wine; a pinch of cayenne pepper; crusty bread; garlic mayonnaise; freshly grated Gruyère cheese

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

Saffron is expensive, but I do think that it’s a vital ingredient when making fish soup and you only need a very small amount. It adds colour and a distinct delicate flavour.

Ingredients

100 g live mussels
100 mi light olive oil
½ onion</

Fish course
Starter
Pescatarian
Soup
Simple

Method

Wash the mussels in cold water, scrubbing the shells. Pull away the fibrous beards and rinse thoroughly to remove any sand. Discard any broken ones.
Heat half the olive oil in a large pan. Add the onion, garlic, fennel and carrot and gently cook for 10 minutes. Add the tomato purée, star anise, saffron and cayenne pepper and cook for 2-3 minutes. Add the white