Ingredients portion 4
Anise (badanum) ½ teaspoon
Salmon fillet 200 g
Salmon bones 400 g
Onions 2 heads
Fennel 1 piece
Garlic 2 cloves
Leeks 2 stalks
Olive oil 5 tablespoons
Laurel leaf 1 piece
Estragon 1 teaspoon
Thyme 2 stalks
Ground paprika ¼ teaspoon
Turmeric ¼ teaspoon
Tomato paste 2 tablespoons
Anise vodka 55ml
Sugar 1 teaspoon
French baguette 4 pieces
Gruyere cheese 100 g
Butter 1 teaspoon
Salt to taste
Cooking instructions 50 minutes
1 Coarsely chop the onion. Also coarsely chop half a clove of fennel – with the shoots and herbs – the garlic and the white part of the leeks.
2 Sauté everything in a saucepan with a tablespoon of olive oil over a high heat. Add the bay leaf, tarragon, thyme, anise seeds, paprika and turmeric. After a minute, throw in the fish bones and a splash of aniseed vodka. After half a minute, add the tomato paste and after another half minute, add the sugar.
3 Fill with water to cover the contents of the pan. Bring to the boil and simmer for another thirty to forty minutes.
4 Add 4 tablespoons of olive oil to the prepared soup and beat with a blender. Strain through a sieve, salt to taste and reheat. Toss in the large pieces of fish and poach a little. Add a few drops of aniseed vodka.
5 Sear the slices of baguette in the butter. Sprinkle over the grated gruyere and place in a preheated oven at 200 degrees for three minutes. Serve the soup with the croutons.
