» Print Recipe
A tasty soup dish to warm up the coldest of days.
Fry the leek, fennel and garlic in some olive oil until translucent (8 – 10 minutes) add the carrot and potato and fry for about 5 mins or so giving it a mix every now and then.
Now add tomatoes, saffron, orange peel bay leaves, parsley stalks and the pernod and cook for another 5 or so minutes to allow the flavours to combine.
Add stock and simmer for 20 – 30 minutes or until the potato and carrot are cooked.
Add the firmest fish first which will take longer to cook the order above is the order I put them in the soup.
Make sure the soup comes back to a simmer between adding each fish.
Add the mussels with the snapper and simmer until all the fish is cooked and the mussels open.
Finely throw in a generous pinch of chopped dill and parsley.
Cut slices of the sour dough and drizzle both sides of the bread olive oil and then grill them over the bbq or grill plate on the stove.
Turn when coloured and rub the cooked surface with the cut side of a raw clove or garlic.
When the other side is cooked rub it with the garlic also.
Serve the soup in large bowls making sure each bowl gets some of each fillet of fish and mussels, garnish with some chopped parsley and place a piece of the garlicky toast in the bowl.
Eat! Beer of choice with this one is a Hoegaarden Wit.
» Metric Converter