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

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</

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Chunky fish soup

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of