Halibut Soup with Pernod

Preparation info

  • Difficulty


  • Serves


Appears in

A Taste of Dreams

A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

I make this subtle, creamy soup with halibut because of its especially good flavour, but you can use any white fish. If you can get Greenland halibut it is much cheaper and will do just as well. Ask a sympathetic fishmonger for some good bones and scraps for the stock. You really need an electric blender for this soup.


  • 2 oz butter (50 g)
  • 2 tablespoons plain flour
  • 1 lb filleted halibut (450 g)
  • juice of 1 lemon
  • a little Pernod
  • ½ pint single cream (275 m)
  • finely chopped fennel leaves (fresh if possible)
  • salt, pepper


Make stock by simmering fish bones, an unpeeled onion cut in half, 8 black peppercorns and salt in 4 pints of water (2 ¼ litres) for about an hour. Roughly chop fish. Melt butter in large saucepan. Take off heat. Stir in fish, then stir in flour. Add strained hot fish stock and stir. Put on lid and simmer for 20 minutes. Cool slightly. Whizz soup up in a blender and pour into another saucepan. Add cream, lemon juice, salt, pepper and Pernod to taste and gently re-heat. Stir in chopped fennel and serve.