• Healthy
• Make-Ahead

Ingredients

1. 1/4 cup extra-virgin olive oil
2. 1 large onion, finely chopped
3. 2 celery ribs, finely chopped
4. 1 small carrot, finely chopped
5. 6 garlic cloves, coarsely chopped
6. Four 3-inch strips of orange zest
7. 4 thyme sprigs
8. 2 teaspoons fennel seeds
9. 2 teaspoons coriander seeds
10. Pinch of saffron threads
11. 1 tablespoon tomato paste
12. One 16-ounce can whole tomatoes, chopped and juices reserved
13. Two 8-ounce bottles clam juice
14. 3/4 cup dry red wine
15. 1/2 cup ruby port
16. 1 3/4 pounds skinless grouper or red snapper fillets, coarsely chopped
17. 1/2 pound medium shrimp in the shell
18. 1 tablespoon Pernod
19. Salt and coarsely ground pepper

Directions

1. In a large pot, heat the oil. Add the onion, celery and carrot and cook over moderately high heat until softened, 5 minutes. Add the garlic, orange zest, thyme sprigs, fennel and coriander seeds and saffron and cook over moderate heat, stirring, until fragrant, 5 minutes. Stir in the tomato paste and cook over high heat until glossy, 1 minute. 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.
2. 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 and serve.

Serve With

Creamy Anchovy Rouille, baguette toasts and shredded Gruyère cheese.