Provençal Fish Soup
Ingredients
- ¼ c. extra-virgin olive oil
- 1 large onion
- 2 celery ribs
- 1 small carrot
- 6 clove garlic
- 4 3-inch strips of orange zest
- 4 thyme sprigs
- 2 tsp. fennel seeds
- 2 tsp. coriander seeds
- pinch of saffron threads
- 1 tbsp. tomato paste
- 1 can whole tomatoes
- 2 bottle clam juice
- ¾ c. dry red wine
- ½ c. ruby port
- 1¾ lb. skinless grouper or red snapper fillets
- ½ lb. medium shrimp in the shell
- 1 tbsp. Pernod
- Salt and coarsely ground pepper
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