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.

Servings:
4
Prep Time:
50 mins
Total Time:
1 hr 30 mins
Ingredients
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1/4 cupextra-virgin olive oilsee savings

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1large onion, finely choppedsee savings

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2celery ribs, finely choppedsee savings

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1small carrot, finely choppedsee savings

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6garlic cloves, coarsely choppedsee savings

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43-inch strips of orange zestsee savings

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4thyme sprigssee savings

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2 teaspoonsfennel seedssee savings

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2 teaspoonscoriander seedssee savings

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saffron threadssee savings

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1 tablespoontomato pastesee savings

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1 16-ouncecan whole tomatoes, chopped and juices reservedsee savings

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2 8-ouncebottles clam juicesee savings

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3/4 cupdry red winesee savings

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1/2 cupruby portsee savings

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1 3/4 poundsskinless grouper or red snapper fillets, coarsely choppedsee savings

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1/2 poundmedium shrimp in the shellsee savings

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1 tablespoonPernodsee savings

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Salt and coarsely ground peppersee savings

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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