| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Vegetables |
|
Worrall tho, Worrall1 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Skinned coley |
| 1 |
lb |
Skinned cod |
| 1 |
lb |
Cooked whole prawns |
| 1 |
lb |
Monkfish |
| 1 |
|
Whole head garlic |
| 1 |
cn |
Tomatoes; chopped |
| 1 |
pt |
Fish stock |
| 1/2 |
tb |
Fennel seeds |
| 1 |
|
Fresh fennel bulb; chopped |
| 4 |
lg |
Onions |
| 3 |
tb |
Olive oil and vegetable oil; mixed |
| 1 |
|
Glass Pernod |
| 1/2 |
|
Bottle dry white wine |
| 2 |
|
Bay leaves |
| 1 |
sm |
Sque tomato puree |
| 1 |
|
Handful parsley stalks |
| 1 |
ts |
Cayenne pepper |
| 1 |
pt |
Water |
INSTRUCTIONS
In a large pan heat the oil and sweat the onions and garlic. Add the
cayenne pepper, bay leaves and fennel seeds. Add all the fish, roughly
chopped and allow to cook for a few minutes.
Add the parsley stalks, fish stock, wine, water, tomatoes, tomato puree,
fennel and the Pernod and simmer for an hour to an hour and a half.
Pour the soup into a Mouli, squeezing any remaining liquid from the
ingredients.
Season with salt and pepper if required.
Ladle into individual bowls and garnish with parsley, croutons, gruyere and
rouille cheese if liked.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Forgiveness is not automatic”