This charming fish soup is super light. It’s cooked in two stages: first, slices of fish are marinated (my favorite form of slow-cooking), then the fish slices are finished off by pouring on ladlefuls of boiling light herb broth seasoned with bruised fennel seeds, orange peel, and cayenne.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.