Boullabaise soup

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Ingredients

1/2 onion

1 potato

1 piece of celery

1 green bellpepper

1 leek

1 carrot

3 lt fish broad

1/2 lt tomato (blended)

Mixed seafood (mussels, squid, shrimp, fish, scallops)

1 teaspoon dried fennel

parsley

orange zest

1 clove of garlic

1 shot of Pernod

salt

pepper

zafran

Instructions

Cut the six first ingredients in julienne. In a hot pot sautee the vegetables, then add tha broad and tomato, let it boil. When boiling add the seafood, reduce the heat, and season it with salt, pepper, and a little bit of zafran. Mix the parsley, fennel, garlic, and orange zest and chopp it. Then  add it to the soup. Just before turning of the fire add the Pernod. Serve it really hot.