Ingredients
¼cupextra-virgin olive oil
1large onion
2celery ribs
1small carrot
6garlic cloves
4orange zest,3-inch strips
4thyme sprigs
2tspfennel seeds
2tspcoriander seeds
pinchsaffron threads
1tbsptomato paste
1canwhole tomatoes
2bottleclam juice
¾cupdry red wine
½cupruby port
1¾lbsgrouper fillets,or red snapper, skinless
½lbmedium shrimp,in the shell
1tbsppernod
salt and coarsely ground pepper
Preparation
In a large pot, heat the oil. Add the onion, celery and carrot and cook for 5 minutes, over moderately high heat until softened.
Add the garlic, orange zest, thyme sprigs, fennel and coriander seeds and saffron and cook for 5 minutes over moderate heat, stirring, until fragrant.
Stir in the tomato paste and cook for 1 minute over high heat until glossy. Add the tomatoes, clam juice, wine and port and bring to a boil.
Add the grouper and shrimp, cover partially and simmer for 45 minutes. Discard the zest and thyme sprigs.
Working in batches, transfer the soup to a food processor and pulse until coarsely chopped. Rinse out the pot.
Set a food mill fitted with a coarse blade over the pot and run the soup through the food mill.
Bring the soup to a simmer. Stir in the Pernod and season with salt and pepper.
Ladle the soup into bowls, serve, and enjoy!
