Login to Save Like

Ingredients

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

Description

At Terrôir Restaurant At The Craggy Range Winery, Chef Sara Simpson Flavors Her Lush Seafood Soup With Port, Red Wine And The Usual Dash Of Licorice-scented Pernod.

MyRecipes