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Serves 12
Any firm fleshed fish can be used to make this glorious soup. The secret is to cook the fish until it is barely done. If it is overcooked, it will fall to pieces and spoil both the taste and appearance of a potentially great feast!!
FISH STOCK:
2 lbs. fish heads, frames and trimmings
1 sm. onion, thinly sliced
1 bay leaf
3 sprigs parsley
SOUP:
3 tbsp. olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 carrots, finely chopped
1 stalk celery, finely chopped
1/2 green pepper, finely chopped
1/4 tsp. saffron threads
3 tbsp. parsley, finely chopped
Grated rind and juice of 1 orange
1 tsp. salt
Fresh black pepper
1 lb. red snapper
1 lb. cod
1 lb. sea bass
1 lb. shrimp
1/2 lb. scallops
1 c. white wine
1/4 c. Pernod
First prepare the fish stock. (If you do not have access to fish frames, use equal quantities of clam broth and water). Place all the ingredients for the fish stock in a large saucepan. Add 8 cups water. Partially cover the pan and simmer 30 minutes. Strain the broth and discard the trimmings. Heat the olive oil. Add the onion, garlic, carrots, celery and green pepper. Fry over low heat 5 minutes until softened but not browned. Transfer these ingredients to a large saucepan. Add the strained broth, saffron, parsley, grated orange rind and juice. Season with salt and pepper - simmer over low heat for 10 minutes. Cut the fish into bite-size piece and remove the shells form the shrimp. Add all the fish to the broth. Add the wine and Pernod and simmer 8 minutes until the fish is white and opaque and flakes easily. Serve at once.
Note: This soup can be made in advance to the point at which the fish is added. If you make it completely in advance, it is very tricky to reheat the soup without overcooking the fish. *Soup and fish explain half the emotions of life.
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