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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Qaum Shahi
[email protected]Meh.
Emmanuel ifunanya
[email protected]This soup was a lot of work for not much payoff. I wouldn't recommend it.
Ahsan Wattoo
[email protected]I found this soup to be bland. I added some extra salt and pepper, but it still didn't have much flavor.
Jennifer Harrison
[email protected]This soup was a bit too fishy for my taste. I think I'll try a different recipe next time.
Hasibul Hasan Shanto
[email protected]I've made this soup several times and it's always a winner. It's easy to make and always turns out great.
Amelia Powell
[email protected]This soup is delicious! I made it for a party and everyone loved it.
Ayomide Soyemi
[email protected]I'm not a big fan of fennel, but I really enjoyed this soup. The Pernod added a nice touch.
rezcole
[email protected]This is a great recipe for a light and flavorful fish soup. I will definitely be making it again.
Onik Ali
[email protected]I love the combination of flavors in this soup. The fennel and Pernod really shine through.
Boateng Alfred
[email protected]This soup was easy to make and very tasty. I used a variety of fish and seafood, and it all worked well together.
ilyas Khan
[email protected]I followed the recipe exactly and the soup turned out great. The fennel and Pernod gave it a really nice flavor.
Naomi Kioko
[email protected]This fish soup was a hit! The fennel and Pernod added a unique and delicious flavor. I will definitely be making this again.