Recipes » Fish » Italian Fish Soup

Ingredients

• FISH STOCK
• 1 frame of Salmon
• 1 onion, quartered
• Carrots
• Celery
• Parsley
• Peppercorn
• Bay leaf
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• SOUP
• ½ Cup Olive Oil
• 1-tablespoon fennel seed
• 1 bulb fresh fennel, chopped
• Garlic
• 2 sliced yellow onions
• 2 leeks
• 1 pound or 1 can (12 oz.) Tomatoes
• 1 lb. Monkfish, cubed
• 1 lb. Cod, cubed
• 1 lb. Squid, ringed
• 1 cup white wine
• 3 Qts. Fish stock
• Saffron
• 3 bay leafs
• 2 tsp. thyme
• 2 teaspoons ground black pepper
• Salt
• Pernod to taste
• 1 bunch parsley, chopped
• Grated Cheese
• ½ cup roasted almonds
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• ROUILLE
• Garlic Clove
• 1 tbs. Mustard
• 1 tsp. Cayenne/hot mustard
• ½ tsp salt
• ½ tsp. Saffron in water
• 1 pureed potato
• 1/2 Cup Evoo

Preparation

Make the Fish Stock
Grill the salmon frame. Sauté vegetables and spices, add 3 Quarts water to a boil. Add salmon, simmer 15 minutes. Strain.

Make the Rouille: mix all ingredients

Make the soup
Heat oil, add fennel seed and brown, add fennel, onion, garlic and leeks: sauté 10 minutes, till translucent.

Add tomatoes, and fish cubes. Add wine. Add fish stock. Add bay leaves. Bring to boil, reduce, and simmer uncovered 20 minutes.

Reduce heat to low. Add saffron, pepper, salt, almonds and spices. Simmer for 45 minutes.


Add Rouille, Pernod, parsley and Cheese.