French~South of France Fish Soup

South of France Fish Soup

4 cups fish stock
2 tbsp. tomato paste
1 large can plum tomatoes, peeled and chopped
1/2 tbsp. Pernod
3 cloves garlic, minced
1 cup fresh fennel bulb, chopped
salt and fresh ground pepper to taste

Combine the stock, tomatoes, tomato paste, liqueur and garlic in a saucepan and bring to boil. Reduce heat and simmer uncovered for 30 minutes.
Strain the soup and return the liquid to the saucepan. Stir in the fennel and simmer for 5 minutes or until the fennel is tender. Season with salt and pepper to taste and serve with croutons.

Fish Stock:
2 tbsp. butter
1 1/2 lbs. fish pieces
3 cups water
2 cups white wine
1/2 tsp. salt
2 leeks, washed well and chopped
3 celery stalks, chopped coarse
3 strips orange rind
3 strips lemon rind
3 bay leaves
2 tsp. fresh basil, chopped
2 tsp. fresh rosemary, chopped
1 tsp. thyme
1 tsp. fennel seeds
1 tbsp. all purpose flour

Melt butter in saucepan and add leeks, fennel, orange and lemon slices, bay leaves, herbs and spices. Cook on medium low heat for 1 minute.
Add water, wine, fish and salt and bring to a boil. Reduce heat and simmer for 30 minutes. Strain stock and chill.