Fish soup pannepot

Ingredients for 4 servings:

• 2 tbsp olive oil
• 1 m.-sized onion(s)
• 1 stalk(s) leek, white part only
• ½ bulb(s) of fennel
• 3 cloves garlic
• 25 g anchovies
• 2 tbsp tomato paste
• 1 liter fish stock
• 150 ml white wine
• 2 tomatoes
• 2 cl Pastis (Ricard)
• 0.1 g saffron
• 800 g fish fillet(s) (e.g. cod, redfish, monkfish) and
• some shrimp(s), optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Hearty fish soup, boneless

Roughly chop the onion, slice the leek, and finely chop the fennel. Sauté in olive oil with two crushed garlic cloves for five to seven minutes. Add the anchovies and tomato paste and fry for a few minutes, stirring. Deglaze with the white wine and simmer for about five minutes. Chop the tomatoes and add them to the fish stock. Add the saffron and Ricard. Cover and simmer over low heat, then blend and season with salt and pepper. Bring the soup back to a boil, add the diced fish fillets, and let it cook briefly. I allow 200g of fish per person, plus some shrimp if desired. I serve the soup with toasted bread, rouille, and grated Gruyère.