Aromatic fish soup with saffron and aniseed


For the shellfish stock

  • 30 raw prawn shells, (or 10 langoustine shells)
  • 1 stick celery
For the soup

  • 2 tbsp olive oil
  • 1 bulb fennel, finely chopped
  • 2 onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 250 ml white wine
  • pinches strands saffron
  • 1/2 tsp fennel seeds
  • 1/2 tsp coriander seeds
  • 3 tbsp passata
  • 250 g selection of seasonal vegetables, such as podded broad beans, small sticks of courgettes, string beans
  • 3 tbsp aniseed liqueur, such as Ricard
To serve

  • country bread
  • rouille, (a paste made from red peppers and garlic, available in delis)
  • gruyre cheese, grated


Rose Prince's Aromatic Fish Broth Combines Hints Of Aniseed, Saffron And Fennel, To Magnificent Effect

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