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| 1 x ca. 450 g | Skinned coley |
| 1 x ca. 450 g | Skinned cod |
| 1 x ca. 450 g | Cooked whole prawns |
| 1 x ca. 450 g | Monkfish |
| 1 | Whole head garlic |
| 1 Dose | Tomatoes chopped |
| 1 x ca. 1/2 Liter | Fish stock |
| 1/2 Esslöffel | Fennel Seeds |
| 1 | Fresh fennel bulb; chopped |
| 4 gross | onions |
| 3 Esslöffel | Olive oil and vegetable oil; mixed |
| 1 | Glass Pernod |
| 1/2 | Bottle dry white wine |
| 2 | bay leaves |
| 1 klein | Sque tomato puree |
| 1 | Handful parsley stalks |
| 1 Teelöffel | cayenne pepper |
| 1 x ca. 1/2 Liter | water |
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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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