Name: Michael’s Fish Soup
Yield: Makes 7 cups (1.75 l); 4 main-course servings
Ingredients: 5 cups (1.25 l) Double-Rich Fish Stock; 3 cups (750 ml) Chunky Tomato Base, drained and lightly crushed canned (not plum) tomatoes, or sterile-pack chopped tomatoes; ½ cup (125 ml) white wine, preferably acidic; ½ gram saffron threads (two and a half .25- g packages); ½ teaspoon cayenne pepper; 1 teaspoon pure chili powder; ½ cup (125 ml) olive oil; 8 medium cloves garlic, smashed, peeled, and coarsely chopped; 1 medium onion, cut into ¼-inch (.5-cm) dice; ½ cup (125 ml) dry anise liquor (not liqueur); ¼ teaspoon dried thyme; ½ bay leaf; 1½ teaspoons kosher salt, or to taste; Freshly ground black pepper, to taste

Preparation info

Makes 7 cups 1.75 l ) ;
4
main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Once when a grown and married Michael was coming to dinner, I was caught a little short. I devised a soup based on the prepared ingredients in the freezer. Here is a reward for having made fish stock and tomato base some months before. The only limitation is that it really is better made with a food mill; but the solids can be skimmed out and puréed in a food processor.

If desired, a fish fillet per person can be slipped into the puréed soup to cook for 5 minutes, o