Fish Soup
| Yield: | 6 servings |
| Categories: |
| 1 | lb | Skinned coley |
| 1 | lb | Skinned cod |
| 1 | lb | Cooked whole prawns |
| 1 | lb | Monkfish |
| 1 | Whole head garlic | |
| 1 | cn | Tomatoes; chopped |
| 1 | pt | Fish stock |
| 1/2 | tb | Fennel seeds |
| 1 | Fresh fennel bulb; chopped | |
| 4 | lg | Onions |
| 3 | tb | Olive oil and vegetable oil; mixed |
| 1 | Glass Pernod | |
| 1/2 | Bottle dry white wine | |
| 2 | Bay leaves | |
| 1 | sm | Sque tomato puree |
| 1 | Handful parsley stalks | |
| 1 | ts | Cayenne pepper |
| 1 | pt | Water |
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