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Fish Soup with Fennel and Pernod Thanks to Stefan 1 small onion, chopped 2-4 cloves galic, chopped fine (to taste) ½ cup white wine or sherry 2-3 Tbsp. Pastis or Pernod (plus a splash more for plating) 3-4 ribs celery 1 head of fennel (reserve the fluffy tops) 2-3 carrots 1 large can of whole tomatoes in puree(San Marzano) Salt/Pepper Red Chili Flakes 2 cups of vegetable stock Suggested fish and shellfish (can be mixed and matched): 1-2 fillets of cod or halibut 10-15 large prawns (remove shells) 10-15 mussels, scrubbed 8-10 scallops Note: For a heartier stew version add 3 small new or red potatoes when adding vegetables, cut to bite size pieces Assembly Preheat pan and add olive oil (everything goes in one pan so gauge according to amount of fish). To olive oil, add onion and garlic, stirring over low heat until softened. Add Pernod and bring to a boil for 2 minutes. Add red pepper flakes and salt and pepper. Add wine or sherry and return to a boil. Chop celery, fennel and carrots in bite size pieces. Remove from can and roughly chop 4 tomatoes. Use an immersion blender in the can to puree the remaining tomatoes and tomato puree. Add vegetable stock, tomato puree and chopped carrots, fennel and celery to the pan. Simmer until vegetables are soft. Add chopped tomatoes. Add fish, cut into 2-3 inch pieces (smaller pieces will fall apart too much). Add the shellfish. Cook until the fish is opaque and the prawns become pink. Sprinkle each serving with chopped fennel tops. Add an additional 1 teaspoon of Pernod to each serving. (Do not omit either fennel tops or Pernod.) Serve immediately. (Leftovers work well too.) |
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