Head Chef David Witnall
Jesse's Bistro
14 Black Jack St, Cirencester
Phone: 01285 641497
This a great dish to enjoy in the early evening sun, even in the UK. It serves four people.
Two sprigs of thyme Two sticks of celery One medium onion Half a bulb of fennel Two garlic cloves One bay leaf One tsp of fennel seeds One tsp of peppercorns One star anise Two tbl spoons of tomato puree Sprig of fresh parsley A packet of fresh dill.
A pinch of saffron A glass of Pernod 500g of fish bones (available from your fishmonger) Salt & pepper
- In a large saucepan sweat down the onion, celery, garlic, fennel, thyme and bay leaves.
- Add the peppercorns, fennel and star anise and cook out for a further couple of minutes.
- Now add the tomato puree, stir in the fish bones and herbs. Sweat the bones until all appear white in colour.
- Cover with water and add the saffron, season and simmer for 30mins.
- Bash the soup through a colander using the back of a ladle.
This should leave behind the star anise and any other bits you will not want in the finished dish.
- Now pass through a sieve and in a separate pan pour in the Pernod. Burn off the alcohol and add to the soup.
- Season well and serve with fresh crusty bread and an aioli or rouille
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