Mixed Seafood Soup
1 hr 15 min.
Heat the olive oil in a large casserole dish over a moderate heat. Sweat the fennel, onion, garlic for 10 minutes with a little salt, stirring occasionally until they are soft but not coloured.
Stir in the tomato puree, tomatoes (save 100g for the garnish), bay leaf and thyme sprigs. Stir well and cover with the fish stock and water.
Bring to the boil and simmer for 30 minutes.
Strain into a large, clean saucepan, pressing the tomatoes and all other ingredients through the sieve to extract as much flavour as possible.
Add the Pernod to the broth, then add the monkfish, red mullet fillets and baby leeks and bring to a simmer.
Simmer for 8-10 minutes until the fish is cooked and the leeks are tender, then adjust the seasoning to taste.
Ladle into soup bowls and garnish with the reserved tomato wedges and sprigs of thyme. Dollop a tablespoon of crème fraiche on top and serve immediately.