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Fish Soup
2 oz. butter
1 diced onion
6 ribs celery, diced
1 bell pepper, diced
6 Tbsp. minced garlic
3 Tbsp. fresh chopped thyme
4 bay leaves
3 qts. seafood stock
1/2 lb. Unsalted butter
all purpose flour
1/2 cup anisette
any seafood
To a one-gallon soup pot, melt the butter and add the onion, celery,
bell pepper, garlic, thyme, and bay leaves. Saute till tender. Add
the seafood stock and simmer for 30 to 45 minutes. Make a blonde
roux with the butter and flour. Add the hot roux to the hot soup
till thickened. Add the anisette and any seafood you like. Cook
till seafood is done, approximately 3 to 4 minutes. Check seafood
every 30 seconds.
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Fish 02