FISH SOUP WITH FENNEL AND PERNOD
This recipe was designed for new parents, who must cook stealthily to keep from waking an infant. The silent chef must follow a few simple, yet unforgiving rules: any busy, attention-demanding work has to happen before baby's bedtime; recipes must easily tolerate a lengthy span between prep and finish, ideally resting at room temperature to lessen the mess and effort involved in refrigerating and reheating; and the final steps, after baby's bedtime, have to be both quiet and fairly routine.
Provided by The New York Times
Categories for two, soups and stews, main course
Time 40m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Stage 1, pre-bedtime. Put onion, celery, garlic and fennel in a food processor, and pulse gently until chopped into a coarse paste.
- Heat olive oil in a large saucepan over medium-high heat. Add coarsely processed vegetables to pan, and sauté, stirring often, until softened, about 4 minutes. Add 2 tablespoons Pernod, and boil until almost evaporated. Add red pepper flakes, and season with salt and pepper.
- Pour in wine, and bring to a boil. Reduce for 2 minutes, and add tomato purée and chopped tomatoes. Bring to boil, stir, cover and remove from heat.
- Stage 2, post-bedtime. Return saucepan to medium heat until barely simmering. Gently slide mussels and fish into broth. Bring broth back to a simmer, and cook, stirring once or twice to give mussels room to open, until mussels and fish are cooked through, 6 to 8 minutes.
- Divide mussels and fish into warmed bowls. Pour soup over all, and scatter with fennel tops. Sprinkle with remaining teaspoon Pernod (skip Pernod if children are eating) and more olive oil. Serve immediately with crusty bread, if desired.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 6 grams, Protein 54 grams, SaturatedFat 1 gram, Sodium 1951 milligrams, Sugar 19 grams
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Arman king
[email protected]I'm not a big fan of fish soup, but this recipe changed my mind. It's so delicious and flavorful.
Faisal Sherzai
[email protected]This is the best fish soup I've ever had. The fennel and Pernod add a really unique flavor.
Ayaan Kaleem
[email protected]I've made this soup several times now and it's always a favorite. It's so flavorful and comforting.
Hatibu Hamidu
[email protected]I made this soup for a party and it was a huge success. Everyone loved it!
Thobeka Nomonde
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Go Gal
[email protected]This soup is so easy to make, and it's packed with flavor. I love that I can use any type of fish I have on hand.
Tiger Shahi
[email protected]I'm not a huge fan of fennel, but I really enjoyed this soup. The Pernod mellows out the fennel flavor and makes it much more palatable.
Maria Garcia
[email protected]This soup is a great way to use up leftover fish. I had some salmon fillets that I needed to use up, and this soup was the perfect solution. It turned out great!
Shohid Kahan
[email protected]I love the combination of fennel and Pernod in this soup. It's so unique and flavorful. The soup is also very easy to make, which is a plus.
Syed Samad
[email protected]I followed the recipe exactly and the soup turned out perfectly. The broth was flavorful and the fish was cooked to perfection. I served it with a side of crusty bread and it was a delicious and satisfying meal.
shehaidz Farooq
[email protected]This fish soup was a hit with my family! The fennel and Pernod added a delicious anise flavor that was perfectly balanced by the fish and vegetables. We will definitely be making this again.