45 Min.
Gesamtdauer
20 Min.
Arbeitszeit
Zutaten für Personen
3 shallots
3 garlic cloves
2 sprigs thyme
2 sprigs of parsley
1 leek stalk
1 fennel bulb
750g firm fish fillet (cod, hake, salmon)
1 star anise
50 ml aniseed liqueur (Pastis, Pernod or Ouzo)
1 organic lemon
1 l fish stock
salt
white pepper
cayenne
Zubereitung
- Peel and finely dice the garlic.
- Peel and finely dice the shallots.
- Clean and finely chop the leek and fennel.
- Grate the zest from the lemon and squeeze the lemon.
- Cut the fish into 2 cm x 2 cm pieces.
- Heat a pan and add 3 tbsp olive oil.
- Sauté the shallots and garlic until translucent.
- Deglaze with aniseed liqueur.
- Pour in the fish stock.
- Add the leek and fennel and cook until al dente.
- Then add the fish cubes and simmer for 4 minutes. Do not boil any more.
- Finally, season to taste with salt, white pepper, cayenne, lemon juice and grated lemon zest.
UNser TIPP
In the south of France, fish soup is often served with toasted bread and “rouille”. “Rouille” is originally a creamy sauce made from garlic, chili and potatoes. Today, there are also recipes with egg yolk and olive oil (similar to a mayonnaise).
