Best Fish Soup With Fennel And Pernod Recipes

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CIOPPINO (SEAFOOD SOUP) WITH FENNEL AND GARLIC



Cioppino (Seafood Soup) With Fennel and Garlic image

This is a tomato based broth with oodles of seafood, fennel and of course garlic in it since it is served at the stinking rose restaurant in LA Use ingredients as a guide, because fresh and local seafood will be best. It is actually a very simple recipe just with lots of choices to put in it :) The first part can be done early too, and then just reheated when you want to pop in the seafood. Prrp time includes chopping onions, etc.

Provided by MarraMamba

Categories     < 4 Hours

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 20

4 tablespoons olive oil
1/4 cup chopped fennel
3 tablespoons chopped yellow onions
3 tablespoons minced shallots
3 garlic cloves, minced
1/4 cup dry white wine
1 (28 ounce) can crushed tomatoes
2 tablespoons minced flat leaf parsley (Italian)
1 teaspoon crushed red pepper flakes
1 cup bottled clam juice
1 cup water
salt & freshly ground black pepper
1/2 cup unsalted butter
8 ounces prince edward island mussels
8 ounces littleneck clams
8 ounces white fish fillets, cut into chunks (such as halibut, cod, or tilapia)
4 ounces cleaned calamari, cut into 1-inch wide rings
4 ounces large shrimp, peeled and deveined, tails on (21 to 30 per pound)
2 tablespoons minced fresh basil
fennel leaves (to garnish)

Steps:

  • In a large, heavy saucepan, heat 2 tablespoons of the olive oil over medium-low heat. Add the chopped fennel, onion, shallots, and garlic and sauté for 4 to 5 minutes, until golden brown. Stir in the wine, then the tomatoes, parsley, red pepper flakes, clam juice, and water. Season with salt and pepper. Bring to a boil over high heat, then decrease the heat to low and simmer for 30 minutes. Add the butter and stir to melt, then remove from heat.
  • In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium heat and toss on the mussels and clams. Cook for 4 minutes. As the mussels and clams begin to open, add the fish, calamari, and shrimp, and sprinkle with salt and pepper. Sauté for 2 to 3 minutes, until the shrimp turn pink. Discard any mussels or clams that don't open. Add 1 cup of the tomato mixture and simmer for 5 minutes. Transfer the contents of the skillet to the saucepan with the remaining tomato mixture and simmer for 2 to 3 minutes.
  • Ladle into soup bowls. Sprinkle with the basil, garnish with the fennel fronds, and serve immediately.

FISH SOUP WITH FENNEL



Fish Soup With Fennel image

Fennel is a delicate, but distinctively flavored vegetable which complements the mild taste of fish in this satisfying soup. It's simple and elegant.

Provided by Chopin Liszt

Categories     Clear Soup

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 fennel bulb
1 medium onion
4 tablespoons extra virgin olive oil
6 cups water
1 (10 g) packet instant dashi stock (Japanese fish broth)
1/4 teaspoon ground cayenne pepper (optional or to taste)
1 teaspoon salt
3/4 cup dry white wine
1 lb fresh fish fillet (e.g. cod, haddock, ocean perch, monk fish)

Steps:

  • Slice the fennel and onion thinly, setting aside the green fennel fronds.
  • Cut fish in bite sized pieces.
  • Saute the fennel and onion in olive oil in a soup pot until soft but not brown.
  • Add seasonings, water and dashi.
  • Simmer, covered, on low for 15 minutes.
  • Add fish, wine and fennel fronds.
  • Continue simmering for 15 minutes.
  • Taste and adjust seasonings.
  • Serve with French bread and white wine.
  • Note: Using dashi no moto (available in oriental grocerie stores) is an easy way of making fish stock. You may substite 2 Knorr fish boullion cubes or 2-8 oz. bottles of clam juice.

Nutrition Facts : Calories 202.7, Fat 9.8, SaturatedFat 1.4, Cholesterol 41.6, Sodium 476.3, Carbohydrate 5.4, Fiber 1.5, Sugar 1.1, Protein 18

FISH SOUP WITH FENNEL AND PERNOD



Fish Soup With Fennel and Pernod image

This recipe was designed for new parents, who must cook stealthily to keep from waking an infant. The silent chef must follow a few simple, yet unforgiving rules: any busy, attention-demanding work has to happen before baby's bedtime; recipes must easily tolerate a lengthy span between prep and finish, ideally resting at room temperature to lessen the mess and effort involved in refrigerating and reheating; and the final steps, after baby's bedtime, have to be both quiet and fairly routine.

Provided by The New York Times

Categories     for two, soups and stews, main course

Time 40m

Yield 2 servings

Number Of Ingredients 13

1 small onion
1 rib celery
4 garlic cloves
1/2 head fennel (save wispy tops for garnish)
3 tablespoons best quality extra-virgin olive oil; more for drizzling
2 tablespoons plus 1 teaspoon Pernod or other anise-flavored liqueur
1 teaspoon crushed red pepper flakes
Salt and black pepper
1 cup dry white wine
1 cup canned tomato purée, preferably San Marzano
4 whole peeled canned tomatoes, preferably San Marzano, rinsed and chopped
20 mussels, scrubbed
3/4 pound skinless flaky white fish fillets, such as halibut, cut into two pieces

Steps:

  • Stage 1, pre-bedtime. Put onion, celery, garlic and fennel in a food processor, and pulse gently until chopped into a coarse paste.
  • Heat olive oil in a large saucepan over medium-high heat. Add coarsely processed vegetables to pan, and sauté, stirring often, until softened, about 4 minutes. Add 2 tablespoons Pernod, and boil until almost evaporated. Add red pepper flakes, and season with salt and pepper.
  • Pour in wine, and bring to a boil. Reduce for 2 minutes, and add tomato purée and chopped tomatoes. Bring to boil, stir, cover and remove from heat.
  • Stage 2, post-bedtime. Return saucepan to medium heat until barely simmering. Gently slide mussels and fish into broth. Bring broth back to a simmer, and cook, stirring once or twice to give mussels room to open, until mussels and fish are cooked through, 6 to 8 minutes.
  • Divide mussels and fish into warmed bowls. Pour soup over all, and scatter with fennel tops. Sprinkle with remaining teaspoon Pernod (skip Pernod if children are eating) and more olive oil. Serve immediately with crusty bread, if desired.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 6 grams, Protein 54 grams, SaturatedFat 1 gram, Sodium 1951 milligrams, Sugar 19 grams

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