Creamy Fish Soup with Pernod
Ingredients
- Ingredients
- 250 grams starchy potatoes
- 500 grams white fish fillets (such as cod, wolffish, monkfish, pollock)
- 1 onion
- 1 garlic clove
- 1 small Fennel bulb
- 2 Tbsps olive oil
- 200 milliliters dry white wine
- 500 milliliters fish stock (more if needed)
- salt
- freshly ground peppers
- lemon juice
- 150 milliliters Whipped cream
- 2 centiliters Pernod
Preparation steps
Peel, rinse and dice the potatoes. Rinse the fish fillet and cut in small cubes. Peel the onion and garlic, and chop finely. Brush the fennel bulb, rinse, trim the hard strunk, cut the greens and set aside, and finely dice the fennel bulb.
Heat olive oil in a saucepan and saute the onion with the garlic until translucent. Add the potatoes and fennel bulb, and saute briefly. Mix in half of the fish fillet cubes. Pour the white wine and fish stock, and simmer for about 15 minutes over medium heat. Puree the soup with a cutting bar, season with salt and pepper, and stir in a dash of lemon juice.
Place the remaining fish cubes into the soup and leave until done.
Whip the cream and mix with the pernod liqueur. Chop the fennel greens finely.
Add the cream-pernod mixture into the soup and stir. Season to taste, sprinkle with fennel greens and serve.
