Fish Soup

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BBC Good Food
Nutrition per serving    (USDA % daily values)
CAL
725
FAT
103%
CHOL
68%
SOD
78%

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Ingredients for 8 servings

olive oil

150 g freshly grated Gruyere cheese

1 small tin tomato paste

1 large onion chopped

1 slim baguette

3 medium carrots chopped

2 or 3 dashes of Pernod (adjust to taste later if required)

3 tbsp mayonnaise

4 medium leeks chopped

8 oz cold water prawns, in the shell (e.g. North Atlantic)

1/2 tsp saffron strands

1.5 kg of assorted flakey white fish fillets (e.g. hake, cod)

2 to 3 tsp cayenne pepper (adjust to taste later if required)

3 litres of water

3 tsp fresh parsley chopped

1 clove garlic, crushed

150 ml olive oil

leaves from 1 sprig of fresh thyme

3/4 pint dry white wine

6 large garlic cloves chopped

1/2 tsp tomoato puree

pinch of cayenne pepper

2 large celery sticks chopped

4 fish stock cubes

juice of 1 large orange

3 tsp fresh tarragon chopped

1 large fennel bulb, stalks discarded and bulb chopped

FOR THE ROUILLE

sea salt & freshly ground black pepper

FOR THE SOUP

TO SERVE

2 x 400g tins of chopped tomatoes

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