Preparation
- Heat the olive oil in a large pot until very hot. Fry the onions and garlic, stirring, until translucent, stir in the tomato purée and fry briefly. Add the aniseed and deglaze with half of the Noilly Prat.
- When the liquid has almost evaporated, add the fennel, carrots, leek and potatoes and fry for about 2 minutes.
- Pour in the fish stock, vegetable stock, the remaining Noilly Prat and the tomatoes. Add the bay leaf, saffron, oregano, savory, thyme and chilli, season boldly with salt and pepper and simmer for about 25 minutes.
- Remove the aniseed and bay leaf. Cut the fish into large chunks and add it to the soup with the mussels and prawns. Cover and leave to steep for 10 to 15 minutes, without letting it boil again or the fish will fall apart. Discard any mussels that have not opened.
- Serve in deep bowls with the fennel fronds, baguette and aioli.
Drink with it
White wine · excellent match
White wine from Cassis or Provence (Marsanne, Clairette, Rolle)
Herbal spice and fullness stand up to saffron, fennel and tomato and match the vermouth in the broth.
Which wine pairs with food? A simple approach to choosingRosé · excellent match
Bandol rosé or a full-bodied Provence rosé, dry
Body and herbal spice carry the saffron and tomato, and the acidity refreshes after the aioli.
Junmai sake · good match
Junmai sake, lightly chilled
The sea umami of the soup meets the rice character of the junmai, which doesn't overpower the saffron.
Junmai, Ginjo, Daiginjo: What do these mean for sake?
Why it pairs well
The junmai sake is unusual: rice umami and fish broth reinforce each other.