Mediterranean Fish Soup

Ingredients

• 1 medium onion, peeled and coarsely chopped, about 1 cup
• 5 cloves garlic, smashed, peeled and sliced
• Pinch cayenne pepper
• 1 tablespoon vegetable oil
• 4 cups fish broth (see recipe)
• 1 ½ pounds tomatoes, cored and roughly chopped, about 3 cups
• ½ cup white wine
• ¼ cup Pernod
• Large pinch saffron threads
• 1 tablespoon freshly squeezed lemon juice
• Kosher salt and freshly ground pepper to taste
• Croutons (optional)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    123 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 5 grams protein; 527 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. Combine the onion, garlic, cayenne pepper and oil in a five-quart casserole with a tightly fitting lid. Cover and cook at 100 percent power in a 650- to 700-watt oven for four minutes.
2. Remove and uncover. Stir in the broth, tomatoes, wine, Pernod and saffron. Cover and cook at 100 percent power for 15 minutes.
3. Remove and uncover. Pass through a food mill with a medium blade. Stir in the lemon juice and season with salt and pepper.
4. Serve hot with croutons, if desired.

About 30 minutes