Source:

Dickens Inn, Philadelphia, PA

Serves/Makes:20 bowls

Ingredients

• 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

Preparation

• 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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