Food recipes
South of France Fish Soup
South of France Fish Soup
Ingredients:
4 cups fish stock (recipe follows)
2 tbsp. tomato paste
1 large can plum tomatoes, peeled and chopped
1/2 tbsp. Pernod
3 cloves garlic, minced
1 cup fresh fennel bulb, chopped
Directions:
salt and fresh ground pepper to taste
Combine the stock, tomatoes, tomato paste, liqueur and garlic in a saucepan
and bring to boil. Reduce heat and simmer uncovered for 30 minutes.
Strain the soup and return the liquid to the saucepan. Stir in the fennel and
simmer for 5 minutes or until the fennel is tender. Season with salt and pepper to taste
and serve with croutons.
Fish Stock:
Ingredients:
4 cups fish stock (recipe follows)
2 tbsp. tomato paste
1 large can plum tomatoes, peeled and chopped
1/2 tbsp. Pernod
3 cloves garlic, minced
1 cup fresh fennel bulb, chopped
Directions:
salt and fresh ground pepper to taste
Combine the stock, tomatoes, tomato paste, liqueur and garlic in a saucepan
and bring to boil. Reduce heat and simmer uncovered for 30 minutes.
Strain the soup and return the liquid to the saucepan. Stir in the fennel and
simmer for 5 minutes or until the fennel is tender. Season with salt and pepper to taste
and serve with croutons.
Fish Stock:
Printed from https://recipe.bluelayer.org/recipe/65919/south-of-france-fish-soup