Provençal Fish Soup
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
At Terrôir restaurant at the Craggy Range winery, chef Sara Simpson flavors her lush seafood soup with port, red wine and the usual dash of licorice-scented Pernod.
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
Instructions
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.
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.
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