Directions:
- In a large pot, heat the oil. Add the onion, celery and carrot and cook over moderately high heat until softened, 5 minutes. Add the garlic, orange zest, thyme sprigs, fennel and coriander seeds and saffron and cook over moderate heat, stirring, until fragrant, 5 minutes. Stir in the tomato paste and cook over high heat until glossy, 1 minute. Add the tomatoes, clam juice, wine and port and bring to a boil. Add the grouper and shrimp, cover partially and simmer for 45 minutes. Discard the zest and thyme sprigs.
- Working in batches, transfer the soup to a food processor and pulse until coarsely chopped. Rinse out the pot. Set a food mill fitted with a coarse blade over the pot and run the soup through the food mill. Bring the soup to a simmer. Stir in the Pernod and season with salt and pepper. Ladle the soup into bowls and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 680.38 Kcal (2849 kJ) | ||
| Calories from fat | 251.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.9g | 43% | |
|---|---|---|---|
| Cholesterol | 106.29mg | 35% | |
| Sodium | 1355.49mg | 56% | |
| Potassium | 1760.06mg | 37% | |
| Total Carbs | 46.49g | 15% | |
| Sugars | 11.67g | 47% | |
| Dietary Fiber | 5.63g | 23% | |
| Protein | 47.16g | 94% | |
| Vitamin C | 22.9mg | 38% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.2mg | 24% | |
| Calcium | 174.7mg | 17% | |
| Amount Per 100 g | |||
| Calories | 102.66 Kcal (430 kJ) | ||
| Calories from fat | 37.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 43% | |
|---|---|---|---|
| Cholesterol | 16.04mg | 35% | |
| Sodium | 204.51mg | 56% | |
| Potassium | 265.56mg | 37% | |
| Total Carbs | 7.01g | 15% | |
| Sugars | 1.76g | 47% | |
| Dietary Fiber | 0.85g | 23% | |
| Protein | 7.12g | 94% | |
| Vitamin C | 3.5mg | 38% | |
| Iron | 0.6mg | 24% | |
| Calcium | 26.4mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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