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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 analysis per serving (6 servings)
9 grams carbs; 119 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams fat; 2 grams fiber; 771 milligrams sodium; 5 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
Remove and uncover. Stir in the broth, tomatoes, wine, Pernod and saffron. Cover and cook at 100 percent power for 15 minutes.
- Step 3
Remove and uncover. Pass through a food mill with a medium blade. Stir in the lemon juice and season with salt and pepper.
- Step 4
Serve hot with croutons, if desired.
Private Notes
Comments
What about the fish?
@Elena: Was wondering the same thing!
What about the fish?