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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
1. 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.
2. 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.
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