Yield 4
Preparation 15 minutes
Cooking time 15 to 18 minutes
4 tbs olive oil
2 large shallots minced
1 small fennel bulb minced
1 leek sliced in 1/8 inch slices( a young leek)
2 fresh tomato peeled and diced
1tsp tomato paste
4 garlic cloves minced very fine
1 sprig of fresh thyme
Saffron threads a pinch
4 lbs large langoustines
2 rascasse,mullet or black bream ( scaled, drawn and dressed )
2 John Dory ( drawn,dressed and cut in portion);
4 slices of hake ,pollack or haddock
4 slices of reed bream ( scaled ,drawn ,and dressed )
6 tbsp white wine
2 tbs aniseed Flavored liqueur pasties or Pernod
Chopped parsley
Crusty farm house bread tradition I substitute rolled up wide Linguine
Heat a little of the oil in a large Dutch oven medium heat and cook the onion, leek and fennel
for 3 to 4 minutes stirring occasionally add the tomatoes, tomato paste, garlic thyme, and
saffron and cook 2 minutes longer add the langoustines and stir until the are a deep orange
color. Add the wine and liquor and stir to deglaze add 4 cup of water and cook about 30 minutes
by which time the soup have already have great flavor and rich color. Strain and press the
mixture through a colander into a clean sauce pan that is large enough to hold all the fish you’re about to add,discard anything that remains of the langoustines.
Return the soup to medium heat and all the fish except the red bream and cook 7 to 8 minutes
add the red bream and cook 5 more minutes then finally seasoning add parsley and serve with
rolled up Linguine.I was also adding a foam from olive oil.

By Gaspar Stantic