We just love spending a weekend afternoon exploring different markets in search of ingredients for dinner. This weekend our first stop was the San Francisco Herb Company, a small little shop in the Mission that sells all sorts of herbs at wholesale prices. Our basket was stuffed with a variety of 8-16 oz bags plus a small tube of saffron, and the best part was we only spent 30 bucks!
Next, we headed to the mexican markets for veggies, the seafood market for fresh fish, and finally the liquor store for Pernod, all of which was needed for our dish. Pernod is an anise-favored liqueur from France, often sipped mixed with water as an aperitif. With all of our ingredients on hand, we couldn't wait to make this Adam Ried recipe, from our Williams-Sonoma New Flavors for Soups cookbook.
For our fish we used sea bass, and for the aioli, we cut the oil down to a tablespoon, and used approx. 2 tablespoons of nutritional yeast as a thickener, and pureed the ingredients together.
With tender chunks of succulent fish swimming in a wonderful blend of slightly sweet, citrusy and aromatic flavors – this dish was absolutely exquisite, and tasted like it came from a fine dining restaurant. And the aioli-topped croutons were the perfect compliment for sopping up that oh so tasty broth. If you are craving a light and robust seafood stew, you'll love this dish!