Summary

Ingredients

• 700 g fish fillet (s), mixed (cod, monkfish, haddock or similar - also frozen)
• 300 g seafood (frozen, e.. squid rins, shrimp, mussels)
• ml 1,600 fish stock
• 180 ml white wine, drier
• 4 tablespoon olive oil
• 120 g leek, only the liht reen and white parts
• 4 beefsteak tomato (s) or bottle tomatoes
• 2 stalks celery (or 3 smaller stalks)
• 2 small onions
• 2 cloves garlic)
• 1 tuber / n fennel (large tuber)
• 2 carrot (s)
• 1 piece (s) celery (small )
• 1 tablespoon tomato paste (3 times concentrated)
• 1 bag saffron (small )
• 2 juniper berries
• 2 carnation (s)
• 2 bay leaves, fresh if possible
• 1 sprig thyme, fresh
• 1 sprig oregano, fresh
• 3 tablespoon pernod
• 2 teaspoons pepper - grains
• salt
• some lemon juice
• Cayenne pepper

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Instructions

1. Thaw seafood (and possibly also frozen fish, if necessary). Wash fresh fish and cut into bite-sized pieces. Please only add salt after cleaning the vegetables, do not acid! The quality of the seafood is also very important here!
2. Clean the leek, celery, celery, onions, garlic, fennel and carrots and cut into sticks that are not too long (if you like, you can also add 2 potatoes). Wash, core and dice the tomatoes.
3. First fry the vegetables in hot olive oil, then add the tomatoes and tomato paste. Deglaze with white wine and fish stock. Add saffron and a little cayenne pepper. Now tie the juniper berries, cloves, thyme, oregano, bay leaves, peppercorns in a tea bag and add to the broth. Let everything simmer for about 15 minutes.
4. Remove the vegetables from the broth and keep warm in a covered bowl. Bring the brew to the boil. Pickle the fish and seafood. Reduce the heat. and let everything stand for about 10-15 minutes. Remove the herb sachet. Season to taste with pernod, cayenne pepper, salt and lemon juice.
5. Spread some vegetables on warmed plates and pour the fish soup over them.
6. There are also crispy, roasted baguette slices and a hearty aioli.
7. Tip: Incidentally, after removing the fish, you can also freeze any remains of the soup together with the vegetables. If necessary, just add the fresh fish to the thawed soup and let it cook.
8. Also not bad for surprising visitors or for parties.