MEDITERRANEAN FISH SOUP

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Mediterranean Fish Soup image

Provided by Barbara Kafka

Categories     lunch, soups and stews, appetizer, side dish

Time 30m

Yield Six servings

Number Of Ingredients 12

1 medium onion, peeled and coarsely chopped, about 1 cup
5 cloves garlic, smashed, peeled and sliced
Pinch cayenne pepper
1 tablespoon vegetable oil
4 cups fish broth (see recipe)
1 1/2 pounds tomatoes, cored and roughly chopped, about 3 cups
1/2 cup white wine
1/4 cup Pernod
Large pinch saffron threads
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground pepper to taste
Croutons (optional)

Steps:

  • Combine the onion, garlic, cayenne pepper and oil in a five-quart casserole with a tightly fitting lid. Cover and cook at 100 percent power in a 650- to 700-watt oven for four minutes.
  • Remove and uncover. Stir in the broth, tomatoes, wine, Pernod and saffron. Cover and cook at 100 percent power for 15 minutes.
  • Remove and uncover. Pass through a food mill with a medium blade. Stir in the lemon juice and season with salt and pepper.
  • Serve hot with croutons, if desired.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 769 milligrams, Sugar 4 grams, TransFat 0 grams

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