Provençal Fish Soup

Provençal Fish Soup
Photo by Mark Roper

Ingredients

  • 1 small carrot
  • 2 celery ribs
  • 4 thyme sprigs
  • 6 clove(s) garlic
  • 1.75 pound(s) skinless grouper or red snapper fillets
  • 1 large onion
  • 0.5 pound(s) medium shrimp in the shell
  • + 12 more ingredients
    • 4 3-inch strips of orange zest
    • Salt and coarsely ground pepper
    • 1 16-ounce can whole tomatoes
    • 1 tablespoon(s) tomato paste
    • 0.75 cup(s) dry red wine
    • 2 teaspoon(s) fennel seeds
    • 1 tablespoon(s) Pernod
    • 2 teaspoon(s) coriander seeds
    • 0.25 cup(s) extra-virgin olive oil
    • pinch(s) of saffron threads
    • 0.5 cup(s) ruby port
    • 2 8-ounce bottles clam juice

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...

View full recipe at Food & Wine

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