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[edit] Ingredients
2 |
ounces Olive oil |
1 |
ounce Garlic, chopped |
3 |
ounces Onion, diced |
3 |
ounces Leeks, julienne |
3 |
ounces Carrots, julienne |
|
Pinch saffron |
½ |
ounce Cracked black pepper |
4 |
ounces White wine |
2 |
ounces Pernod |
4 |
pints Chicken stock |
3 |
ounces Yellow squash, julienne |
3 |
|
|
Pinch fennel tops, chopped |
3 |
ounces Fish, cut in ½ inch cubes |
4 |
small shrimp |
4 |
|
2 |
[edit] Preparation
Step 1 |
In soup pot, heat olive oil and saute garlic. Add onions, fennel, leeks and carrots. Continue to saute, adding saffron and cracked black pepper. |
Step 2 |
Deglaze with white wine and Pernod. Add chicken stock. Add seafood and poach until done. |
Step 3 |
Add green and yellow squash and chopped fennel tops. Season the soup as needed and serve. |
Step 4 |
Yield: 2 |
Step 5 |
Chef, Walt Disney Swan, Florida. |
[edit] About Florida Fish Stew
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