- 2 cups large hot fish stock
- 6 medium spring onions (or 4 shallots, cut finely)
- 2 cloves garlic (cut finely)
- 1 small chili pepper (cut finely - optional)
- 1 large bulb (grated, or 2 small)
- 2 medium carrots (or 2 capsicum, grated)
- 3 large potatoes (grated)
- 1 kg assorted fish (cut into fine pieces. See note below)
- 6 long sprigs (shredded)
- 0.5 cup extra virgin olive oil
- 0.5 cup Pernod
- 0.5 cup fish sauce
- 2 tbsp salt
- 1 tbsp ground pepper
- Boil fish heads and bones with salt and pepper no more than 30 minutes to create a fish broth (see the fish broth recipe). The stock needs to be rich and tasty.
- Finely cut onions, garlic and chili; grate fennel and carrots. Use a bit of stock to cook the mixture quickly, with salt and pepper.
- Grate potatoes and add to the onions with a bit more stock. This should be slightly crispish before adding fish.
- Cut the fish into fine pieces and add to the boiling vegetable mix with extra stock, salt and pepper. Add fish sauce. Cook only for 1 minute!
- Add shredded tarragon and parsley and remove from heat.
- Slosh the extra virgin olive oil and Pernod liqueur over the mixture, and enjoy the deliciousness of the fish sitting in a ring of delectable sauce!
This recipe was concocted for our dear friend Lisa.
Suggested fish, e.g. grouper, snapper, cod and definitely salmon, cut into fine pieces. It is important to have all ingredients prepared before beginning the cooking process. Everything happens very quickly and amounts depend on taste and texture.
Ingredients can be swapped, depending on what is available and what you like, e.g. substitute capsicum for carrots, basil/dill for tarragon/parsley, lemon juice/zest for fish sauce/Pernod. The result should not be thin like soup, as the potato helps to thicken it a little.
Thanks to Edith and Annie for this delicious recipe!