Fish Soup III

Ingredients

½ cup each of eel, salmon, ocean perch, monkfish or anglerfish, washed and patted dry, cut into 1 inch cubes

½ cup each of mussels and cooked prawns

½ cup each of carrot, celery root, leek, green onion, tomato, cucumber, parsley root.

2 cups dry white wine, separated

2 cups water

 4 teaspoons Pernod

Salt, freshly ground pepper, curry powder and cayenne pepper to taste

one lemon, juiced

 fresh basil

1 bay leaf

1 medium onion, chopped

4 ounces of butter

1. Place cubed fish in a shallow pan, marinate with salt and lemon juice for one hour.

2. In a Dutch oven sauté chopped onion in 2 ounces of butter until softened.   Add 1 cup white wine and 2 cups of water. Add bay leaf and cubed fish. Salt to taste. Simmer for about 5 minutes.

3. Add mussels to soup and let simmer for about 5 minutes. Remove mussels (shells should be open) and remove the mussels from their shells. Place mussels in the soup. Simmer.

4. In another pan, take 2 ounces of butter and briefly sauté all vegetables.  Add the rest of the wine.  Add to soup.

5. Add curry powder and cayenne pepper to taste. Stir in chopped basil and Pernod and briefly bring to a boil.  Serve soup garnished with prawns.

Note:  For a clearer soup, cook fish in cheese cloth, rinse and add to soup as the final step. 

Serves approx 8