Name: Mediterranean Marinated Fish Soup
Yield: Serves 6
Ingredients: ½ cup diced fresh fennel; 2 pounds white-fleshed fish such as snapper, grouper, or bass, heads and bones reserved; 3 inches dried orange peel; ½ teaspoon dried saffron threads, crumbled; 6 sprigs of flat-leaf parsley; 4 medium red ripe tomatoes, quartered; 2 teaspoons salt; 1 teaspoon bruised fennel seeds; 1 leek, cut up; ½ large carrot, cut up; Pinch of cayenne; ½ medium onion, cut up; 1 bay leaf; 4 garlic cloves, 2 minced, 2 halved; ¼ cup extra virgin olive oil; Zest from 1 orange, blanched; 1½ teaspoons chopped fresh thyme, plus 1 whole sprig; ½ cup dry white wine; 2 teaspoons Pernod

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

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.

Ingredients

¼ cup extra virgin olive oil
½ cup dry white wine
2 teaspoons

Method

In a 3 - quart dish, combine the olive oil, wine, Pernod, chopped thyme, and minced garlic. Add the fish fillets, cover, and refrigerate for 1 hour.
Meanwhile, put the fish heads and bones in a 5 -

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Mediterranean Marinated Fish Soup

Ingredients

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