Fish soup with saffron, oranges and Pernod

Ingredients for 4 servings:

• 700 g fish fillet(s), firm flesh, in bite-sized cubes, net
• 3 tbsp olive oil
• 3 shallots, finely diced
• 2 cloves garlic, finely chopped
• 3 stalk(s) celery, thinly sliced
• 1 stalk leek, white and light green parts only, cut into thin rings
• 3 m.-sized carrot(s), thinly sliced
• ¼ liter white wine
• 1 liter fish stock
• 200 ml tomato puree, from the bottle
• 2 tbsp Pernod, if you like a little more
• 1 tsp fennel seeds, packed in a disposable tea bag
• 2 bags of saffron threads
• Orange(s) – peel, untreated
• salt and pepper
• 1 orange(s), the juice
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the onion and garlic in olive oil, add the vegetables, and stir briefly. Deglaze with wine, fish stock, and tomato puree. Add the spices and season to taste. Cook the vegetables until just al dente; this takes about 15 to 20 minutes. Then add the fish and Pernod. Let the fish cubes simmer on very low heat for 5-7 minutes (depending on size), until just cooked through; the stock must not boil. Remove the orange zest and fennel sachets, pour in the orange juice, and season again to taste. Serve with small, toasted baguette slices with rouille. To make this, mix about 4 tablespoons of mayonnaise with ½ of a finely chopped red chili (seeded), a pinch each of saffron powder, and garlic. Let it infuse for a while. If chili is too hot for you, use red chili peppers. Spread this paste on the baguette slices and sprinkle with a little Parmesan or Emmental cheese. Possible variation: a mixture of different fish fillets, mussels and shrimps.