10 cloves garlic, thinly sliced
1/4 cup fruity olive oil
2 medium onions, sliced into half moons
2 pounds tiny red potatoes, sliced into 1/4" rounds
1 1/2 gallons fish fumet (recipe follows)
1-2 # can of plum tomatoes in juice, drained and coarsely chopped
Pinch of saffron
2 tablespoons pernod or other anis flavored liquer
2 # black mussels, beard removed and rinsed
2 # white fleshed fish (bass, pike, white fish) cut into 1/2" cubes
1 tablespoon chopped parsley, fresh
1 tablespoon thyme, fresh
2 tablespoons butter
3 # white flesh fish bones, rinsed of any blood and coarsely chopped
1 cup fennel root
1 cup chopped carrot
1 cup chopped celery
1/2 cup dry white wine
20 black peppercorns
2 bay leaves
1 3/4 gallon cold water
- In a large saucepan add garlic, olive oil, onions, potatoes and cook covered over medium heat until onions are wilted, 8 - 10 minutes.
- Add tomatoes, pernod and saffron and cook uncovered until almost dry, approximately 10 minutes.
- Add fish fumet(see recipe below), salt and pepper to taste, and bring soup to a boil. Simmer until potatoes are tender, approximately 10 minutes.
- Finish soup add mussels, fish and herbs and lightly boil until mussels open and fish flakes apart. Ladle into bowls and serve with crusty bread.
Yield: 1 1/2 Gallon
Melt butter in a medium sized heavy bottom sauce pan. Add fish bones and cook over medium heat for 5 minutes. Add wine and reduce until almost dry.
Add remaining ingredients, cover with water and bring to a boil. Turn to low heat and simmer for 30 minutes. Strain liquid through a fine mesh seive (discard solids).
*Note: fumet can be made and refrigerated the day before.