Mediterranean Fish Soup

Name: Mediterranean Fish Soup
Total time: 30 min
Yield: Six servings
Cuisine: mediterranean
Ingredients: 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)

By Barbara Kafka

Total Time: About 30 minutes
Rating: 4(23)
Comments: Read comments

Featured in: THE GREAT OUTDOORS; SUMMER STOCK

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Ingredients

Yield:Six servings

1medium onion, peeled and coarsely chopped, about 1 cup
5cloves garlic, smashed, peeled and sliced
Pinch cayenne pepper
1tablespoon vegetable oil
4cups fish broth (see recipe)
1½pounds tomatoes, cored and roughly chopped, about 3 cups
½cup white wine
¼cup Pernod
Large pinch saffron threads
1tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground pepper to taste
Croutons (optional)

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Remove and uncover. Stir in the broth, tomatoes, wine, Pernod and saffron. Cover and cook at 100 percent power for 15 minutes.
Step 3
Remove and uncover. Pass through a food mill with a medium blade. Stir in the lemon juice and season with salt and pepper.
Step 4
Serve hot with croutons, if desired.