Marseille-Style Soup

Soups | Romanian cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Marseille-Style Soup

Ingredients

Star anise - ½ spoons
Smoked haddock fillet - 7.1 oz
Chicken bones - 14.1 oz
Onion - 2 heads
Fennel - 1 piece
Garlic - 2 cloves
Leek - 2 stalks
Olive Oil - 5 teaspoons
Bay leaf - 1 piece
Tarragon - 1 tablespoon
Thyme - 2 stalks
Paprika - ¼ spoons
Turmeric - ¼ spoons
Passata Tomato Sauce - 2 spoons
Anise Vodka - 2 fl oz
Sugar - 1 tablespoon
French Baguette - 4 pieces
Gruyère cheese - 3.5 oz
Butter - 1 tablespoon
Salt - to taste

Step by Step guide

Step 1

Chop the onion coarsely. Also, coarsely chop half a bulb of fennel — including the fronds and greens — as well as the garlic and the white part of the leek.

Step 2

Sauté everything in a pot with a tablespoon of olive oil over high heat. Add the bay leaf, tarragon, thyme, anise seeds, paprika, and turmeric. After a minute, toss in the fish bones and splash in a shot of anise-flavored vodka. After another thirty seconds, add the tomato paste, and another thirty seconds later, add the sugar.

Step 3

Pour in enough water to cover the contents of the pot. Bring to a boil and simmer for another thirty to forty minutes.

Step 4

Add 4 tablespoons of olive oil to the prepared soup and blend with an immersion blender. Strain through a sieve, season with salt to taste, and heat gently. Add large pieces of fish and poach lightly. Add a couple of drops of anise-flavored vodka.

Step 5

Sauté pieces of baguette in butter. Sprinkle with grated Gruyère cheese and place in the oven preheated to 392°F for three minutes. Serve the soup with the toasted bread.