a real Parisian treat.
(serves 4)


      1. Sautee vegetables on medium heat in 2 tbsp olive oil for 3-4 minutes. Deglaze with white wine.
      2. Add fish, stock and potatoes. Simmer for 25 minutes until vegetables are soft.
      3. In the meantime heat olive oil and butter in a heavy pan, add bread cubes and stir gently until crisp.
      4. Add 200g shrimp to warm.
      5. Puree everything very fine in a food processor. Add whipping cream while processor is still running until just mixed in.
      6. Return soup into pot, add Pernod, salt, freshly ground pepper to taste.
      7. Prepare your warmed soup plates by placing the rest of the shrimp, some sour cream, fresh cilantro and warm croutons as garnish in the base.
      8. Gently ladle the soup from the side, surrounding your base to allow the garnish to show.



      • 100g onions chopped
      • 100g carrots chopped
      • 100g fennel, chopped
      • 100g celery root, chopped
      • 150ml white wine
      • 250g cod, haddock or preferred white fish, cut in pieces
      • 1.5L fish or chicken stock
      • 2 potatoes peeled, diced
      • 200g + 100g salad shrimp
      • 300g whipping cream
      • 30ml Pernod or Ricard
      • Salt
      • Pepper
      • Sour Cream
      • Fresh cilantro or baby arugula
      • 2 slices white bread, torn in 1 inch pieces
      • Butter
      • Olive oil