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Ingredients

• 1/4 cup(s) extra-virgin olive oil
• 1 large onion, finely chopped
• 2 celery ribs, finely chopped
• 1 small carrot, finely chopped
• 6 clove(s) garlic, coarsely chopped
• 4 3-inch strips of orange zest
• 4 thyme sprigs
• 2 teaspoon(s) fennel seeds
• 2 teaspoon(s) coriander seeds
• pinch(s) of saffron threads
• 1 tablespoon(s) tomato paste
• 1 16-ounce can whole tomatoes, chopped and juices reserved
• 2 8-ounce bottles clam juice
• 3/4 cup(s) dry red wine
• 1/2 cup(s) ruby port
• 1 3/4 pound(s) skinless grouper or red snapper fillets, coarsely chopped
• 1/2 pound(s) medium shrimp in the shell
• 1 tablespoon(s) Pernod
• Salt and coarsely ground pepper

Description

Provençal Fish Soup - The Huffington Post

Kitchen Daily