French fish soup

Ingredients for 2 servings:

• 500 ml fish stock
• 350 ml white wine
• 1 onion(s), coarsely chopped
• 1 soup greens, diced
• 3 cloves
• 3 juniper berries
• ½ tsp peppercorns
• 1 bay leaf
• ½ tsp fennel seeds, ground
• 1 bulb(s) of fennel
• 1 large potato(s), floury
• 250 ml vegetable stock
• some butter
• ½ tsp saffron, ground
• 100 ml cream
• 3 tbsp Pernod
• 300 g fish fillet(s), firm flesh (salmon, perch…)
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Flavored with fennel, saffron and Pernod

Bring the fish stock to a boil with white wine, onions, soup vegetables, cloves, juniper berries, pepper, bay leaf, and fennel seeds, then reduce by half for about 15 minutes. Then strain the stock through a sieve. Finely chop the fennel and fry in a little butter. After a few minutes, deglaze with the vegetable stock. Add the finely chopped floury potatoes and simmer gently for about 15 minutes. Then puree and pass through a sieve into the fish stock. Stir the saffron, cream, and Pernod into the fish stock. Bring the soup back to a boil and season with salt and pepper. Cut the fish fillet into larger pieces and simmer gently in the soup for about 3 minutes. Ladle the soup into bowls and sprinkle with some finely chopped fennel leaves. Serve with toasted slices of white bread. This soup is easy to prepare in advance. Always let the fish cook in the soup just before serving.