Name: Provençal Fish Soup
Yield: 4
Ingredients: 1/4 c. extra-virgin olive oil -; 1 large onion -; 2 celery ribs -; 1 small carrot -; 6 clove garlic -; 4 3-inch strips of orange zest -; 4 thyme sprigs -; 2 tsp. fennel seeds -; 2 tsp. coriander seeds -; pinch of saffron threads -; 1 tbsp. tomato paste -; 1 can whole tomatoes -; 2 bottle clam juice -; 3/4 c. dry red wine -; 1/2 c. ruby port -; 1 3/4 lb. skinless grouper or red snapper fillets -; 1/2 lb. medium shrimp in the shell -; 1 tbsp. Pernod -; Salt and coarsely ground pepper -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Provençal Fish Soup

1. 1/4 c. extra-virgin olive oil -

2. 1 large onion -

3. 2 celery ribs -

4. 1 small carrot -

5. 6 clove garlic -

6. 4 3-inch strips of orange zest -

7. 4 thyme sprigs -

8. 2 tsp. fennel seeds -

9. 2 tsp. coriander seeds -

10. pinch of saffron threads -

11. 1 tbsp. tomato paste -

12. 1 can whole tomatoes -

13. 2 bottle clam juice -

14. 3/4 c. dry red wine -

15. 1/2 c. ruby port -

16. 1 3/4 lb. skinless grouper or red snapper fillets -

17. 1/2 lb. medium shrimp in the shell -

18. 1 tbsp. Pernod -

19. Salt and coarsely ground pepper -

How to cook deliciously - Provençal Fish Soup

1. Stage

In a large pot, heat the oil. Add the onion, celery and carrot and cook over moderately high heat until softened, 5 minutes. Add the garlic, orange zest, thyme sprigs, fennel and coriander seeds and saffron and cook over moderate heat, stirring, until fragrant, 5 minutes. Stir in the tomato paste and cook over high heat until glossy, 1 minute. Add the tomatoes, clam juice, wine and port and bring to a boil. Add the grouper and shrimp, cover partially and simmer for 45 minutes. Discard the zest and thyme sprigs.

2. Stage

Working in batches, transfer the soup to a food processor and pulse until coarsely chopped. Rinse out the pot. Set a food mill fitted with a coarse blade over the pot and run the soup through the food mill. Bring the soup to a simmer. Stir in the Pernod and season with salt and pepper. Ladle the soup into bowls and serve.