MEDITERRANEAN FISH SOUP

Mediterranean Fish Soup image

Provided by Barbara Kafka

Categories lunch, soups and stews, appetizer, side dish

Time 30m

Yield Six servings

Number Of Ingredients 12

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)

Steps:

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

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 769 milligrams, Sugar 4 grams, TransFat 0 grams