Ingredients
- 1 tbsp 16-ounce whole tomatoes, chopped and juices reserved
- coarsely ground black pepper
- salt
- 1 tbsp Pernod
- 1/2 lb medium shrimp in the shell
- 13/4 lb skinless grouper
- 1/2 cup ruby port
- 3/4 cup skinless grouper or red snapper fillets, coarsely chopped
- 2 8-ounce clam juice
- 1 can whole tomato
- 1/4 cup extra virgin olive oil
- pinch of saffron threads
- 2 tsp coriander seeds
- 2 tsp fennel seeds
- 4 thyme sprigs
- 4 4 3-inch strips of orange zest
- 6 clove garlic, coarsely chopped
- 1 small carrot, finely chopped
- 2 celery ribs
- 1 large onion, finely chopped
Directions
1. In a large pot, heat the oil. Add the onion, celery and carrot and cook over moderately high heat until softened, 5 minutes. Add the garlic, orange zest, thyme sprigs, fennel and coriander seeds and saffron and cook over moderate heat, stirring, until fragrant, 5 minutes. Stir in the tomato paste and cook over high heat until glossy, 1 minute. Add the tomatoes, clam juice, wine and port and bring to a boil. Add the grouper and shrimp, cover partially and simmer for 45 minutes. Discard the zest and thyme sprigs.
2. Working in batches, transfer the soup to a food processor and pulse until coarsely chopped. Rinse out the pot. Set a food mill fitted with a coarse blade over the pot and run the soup through the food mill. Bring the soup to a simmer. Stir in the Pernod and season with salt and pepper. Ladle the soup into bowls and serve.
