cooking.nytimes.com
Fish Soup With Fennel and Pernod Recipe
This recipe was designed for new parents, who must cook stealthily to keep from waking an infant The silent chef must follow a few simple, yet unforgiving rules: any busy, attention-demanding work has to happen before baby's bedtime; recipes must easily tolerate a lengthy span between prep and finish, ideally resting at room temperature to lessen the mess and effort involved in refrigerating and reheating; and the final steps, after baby's bedtime, have to be both quiet and fairly routine.
onion, rib celery, garlic, fennel, olive oil, plus, red pepper flakes, dry white wine, san marzano, mussels, white fish
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Provençal Fish Soup
This lush seafood soup is flavored with port, red wine and the usual dash of licorice-scented Pernod.
olive oil, onion, celery ribs, carrot, garlic, orange, thyme, fennel seeds, coriander seeds, tomato paste, tomatoes, clam juice, dry red wine, ruby port, grouper, shrimp, pernod
cooking.nytimes.com
Baked Sea Bass In Crust With Pernod Beurre Blanc Recipe
This recipe is by Joanna Pruess and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
bass, parsley, shallots, puff pastry, egg yolk, water, dry white wine, heavy cream, butter, parsley leaves, tarragon, chervil, chives, pernod