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Fish Soup
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Recipe Information
Dickens Inn, Philadelphia, PA

Serves/Makes:20 bowls

  • Stock:
  • 1 large fish carcass, cleaned well
  • 4 stalks celery, rough cut
  • 1 carrot, rough cut
  • 1/4 onion, rough cut
  • 1 bay leaf
  • 1/2 cup (125 ml) white wine
  • Soup:
  • Fish stock
  • 1 small onion, medium dice
  • 1 small carrot, medium dice
  • 1 celery stalk, diced
  • 1 tbsp (15 ml) tomato paste
  • 1/2 cup (125 ml) Pernod
  • 1 tbsp (15 ml) brandy
  • 2 cups (475 ml) cream
  • salt and pepper
  • Stock:
  • Sweat carcass and other ingredients.
  • Add 5 quarts (4725 ml) of cold water.
  • Bring to a boil, then simmer for 1 hour.
  • Soup:
  • Saute the vegetables in olive oil until slightly browned.
  • Add tomato paste and brown.
  • Deglaze with Pernod and brandy, and reduce by 1/4.
  • Add the stock, and reduce by 1/4.
  • Add cream, and reduce by 1/4.
  • Season with salt and pepper.
  • Puree in batches in a blender or food processor.

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