Provencal Fish Soup
Recipe from Food & Wine

At Terroir 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.


Provencal Fish Soup
Mark Roper

by 2  people


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Servings: 4
Prep Time: 50 mins
Total Time: 1 hr 30 mins

 
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Ingredients
  • 1/4 cup
    extra-virgin olive oil
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  • large onion, finely chopped
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  • celery ribs, finely chopped
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  • small carrot, finely chopped
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  • garlic cloves, coarsely chopped
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  • 3-inch strips of orange zest
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  • thyme sprigs
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  • 2 teaspoons
    fennel seeds
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  • 2 teaspoons
    coriander seeds
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  •  
    saffron threads
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  • 1 tablespoon
    tomato paste
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  • 1 16-ounce
    can whole tomatoes, chopped and juices reserved
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  • 2 8-ounce
    bottles clam juice
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  • 3/4 cup
    dry red wine
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  • 1/2 cup
    ruby port
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  • 1 3/4 pounds
    skinless grouper or red snapper fillets, coarsely chopped
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  • 1/2 pound
    medium shrimp in the shell
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  • 1 tablespoon
    Pernod
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  •  
    Salt and coarsely ground pepper
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Directions
1.
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.
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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