Provencale Fish Soup

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

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

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

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Beautiful Soup

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