Fish Soup with Pastis Schnapps

Preparation/cooking time: ca. 10m + Bake: ca. 40m

For 4 people

Nutritional Information

Contains 521 Kcal


  • 1 tbsp. olive oil
  • 0.5 onion, cut into thin strips
  • 2 clove of garlic, pressed
  • 200 g fennel, cut into thin strips
  • 300 g tomatoes, insides removed, cut into small cubes
  • 4 dl fish stock
  • 200 g courgette, cut into thin sticks
  • 8 dl fish bouillon
  • 600 g fish fillets (e.g. MSC-approved cod, salmon, redfish), cut into 2.5-cm cubes
  • salt and pepper to taste
  • 0.5 dl anise liqueur (e.g. pastis)
  • 0.5 bunch basil, finely chopped
  • 6 ready-to-bake mini baguettes (approx. 40 g each)
  • 50 g butter, soft
  • 0.25 tsp. salt
  • a little pepper

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  • Heat the oil in a pan. Sauté the onions and garlic. Add the fennel and courgette and sauté for approx. 5 mins. Pour in the stock and bouillon, bring to the boil, reduce the heat. Cover and simmer for approx. 5 mins. over a medium heat, reduce the heat. Add the tomatoes and fish, cover and simmer gently for approx. 5 mins. Pour in the Pastis, season. Plate up the soup, scatter over the basil.
  • Make two approx. 1 cm deep incisions lengthways in the baguettes. Mix the butter with the remaining ingredients and use to coat the incisions.
  • Bake in the centre of an oven preheated to 210°C for approx. 10 mins.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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