Provencale Fish Soup

Name: Provencale Fish Soup
Yield: 4 portions
Ingredients: 4 Garlic Croutons; 1 cup julienned fresh fennel bulb; ¼ teaspoon saffron threads, crumbled; Freshly ground black pepper, to taste; ½ teaspoon salt; 2 tablespoons tomato paste; 1 can (16 ounces) peeled plum tomatoes, coarsely chopped, with their juice; 2 cloves garlic, minced; 1 tablespoon anise-flavored liqueur (Pernod, Ricard, anisette); 4 cups fish stock

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Light and delicate and laced with Pernod (or other anise-flavored liqueur), this lovely fish soup has added sparkle supplied by crunchy fresh fennel.

Ingredients

4 cups fish stock
1 can (16 ounces) peeled p

Pescatarian
Gluten-free
Soup

Method

In a large saucepan, combine the stock, tomatoes, tomato paste, liqueur, garlic, and saffron. Bring to a boil, then lower the heat and simmer, uncovered, 30 minutes.
Strain the soup, pressing the solids against the strainer to extract all the liquid. Return the liquid to the saucepan and stir in the fennel. Simmer just until the fennel is crisp-tender, 2 to 3 m