In a large pan heat the oil and sweat the onions and garlic. Add the cayenne pepper, bay leaves and fennel seeds. Add all the fish, roughly chopped and allow to cook for a few minutes. Add the parsley stalks, fish stock, wine, water, tomatoes, tomato puree, fennel and the Pernod and simmer for an hour to an hour and a half. Pour the soup into a Mouli, squeezing any remaining liquid from the ingredients. Season with salt and pepper if required. Ladle into individual bowls and garnish with parsley, croutons, gruyere and rouille cheese if liked.
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|Serving Size: 1 Serving (629g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 19 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 19.4mg||6 %|
|Sodium 145.5mg||5 %|
|Potassium 689.1mg||18 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 13.5g|
|Protein 14.4g||21 %|
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Calories per serving: 185
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