Fish Soup II

Ingredients

1 1/2 pounds of either flounder or sole cut into bite size pieces

3 cloves garlic, peeled and minced 

1 large onion, chopped 

2 medium size carrots, sliced into rounds 

2 stalks celery, cut into pieces

2 tablespoons extra virgin olive oil 

1 tablespoon paprika 

16 ounce can Italian plum tomatoes 

½ cup dry white wine

½ teaspoon crushed red pepper 

½ teaspoon crushed thyme

1 bay leaf 

2 cups clam juice (can use 1 cup clam juice and 1 cup fish stock.  See our recipe for Fish Stock)

1 tablespoon of Pernod liqueur

1. In Dutch oven, sauté onions in extra virgin olive oil until softened. Add garlic and sauté for another minute. Add everything but fish and Pernod.   Bring to a boil. Lower heat and simmer until vegetables are done.

2.  Add fish and simmer 2 to 3 minutes. Stir in Pernod and serve immediately.

Serves approx 6 to 8