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Aromatic fish soup with saffron and aniseed

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    Source: uktv.co.ukReport recipe

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    Ingredients Jump to Instructions ↓

    1. 30 raw prawn shells , (or 10 langoustine shells) 1 stick celery 2 tbsp olive oil 1 bulb fennel , finely chopped 2 onions , finely chopped 4 cloves garlic , finely chopped 250 ml white wine pinches strands saffron 1/2 tsp fennel seeds 1/2 tsp coriander seeds 3 tbsp passata 250 g selection of seasonal vegetables , such as podded broad beans, small sticks of courgettes, string beans 3 tbsp aniseed liqueur , such as Ricard country bread rouille , (a paste made from red peppers and garlic, available in delis) gruyere cheese , grated

    Instructions Jump to Ingredients ↑

    1. Aromatic fish soup with saffron and aniseed Method 1. For the shellfish stock, dry-fry the shells until opaque. Tip into a large saucepan with the chopped celery and 1 litre of water.

    2. Bring to a boil, skimming off any foam that rises to the surface. Turn down to a simmer and cook for 20 minutes, before straining through a fine sieve. You can freeze the stock at this stage and keep it for up to 3 months.

    3. To make the soup, heat the olive oil in a large saucepan, add the fennel, onions and garlic and cook until softened. Pour in the wine and cook for another minute, before adding the stock and saffron.

    4. Crush the fennel and coriander seeds in a pestle and mortar, and tip into the soup. Pour in the passata, and simmer for 7-8 minutes. Add the spring vegetables and cook for a further 2-3 minutes. Stir in the liqueur just before serving.

    5. Serve with a slice of toasted country bread spread with rouille and topped with grated gruyère cheese.

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