Food Recipes Soups Seafood Soups Provençal Fish Soup 2.0 (3,635) Add your rating & review 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.Plus: F&W's Fish and Seafood Cooking Guide More Healthy Soups By Sara Simpson Updated on December 22, 2021 Save Rate PRINT Share Close Photo: © Mark Roper Active Time: 40 mins Total Time: 1 hr 30 mins Cook Mode (Keep screen awake) Ingredients 1/4 cup extra-virgin olive oil 1 large onion, finely chopped 2 celery ribs, finely chopped 1 small carrot, finely chopped 6 garlic cloves, coarsely chopped Four 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 One 16-ounce can whole tomatoes, chopped and juices reserved Two 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 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. Suggested Pairing A full-bodied Chardonnay would be an ideal match for this luxurious dish. Originally appeared: May 2009 Rate It Print