Provencal Fish Soup

• 1 medium onion, cut in 1/4-inch dice
• 1/2 cup olive oil
• 8 medium cloves garlic, smashed, peeled and coarsely chopped
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 5 grams stem saffron (two 2 1/2-gram packages)
• 1/2 cup dry white wine, preferably Macon or sauvignon blanc
• 1 1/2 28-ounce cans whole tomatoes in puree, strained and lightly crushed
• 5 cups extra-rich fish stock (see recipe)
• 1/4 teaspoon dry thyme
• 1/2 bay leaf
• 2 teaspoons kosher salt, or to taste
• Freshly ground black pepper to taste
• 1/2 cup anise liquor, like Pernod

1. In a medium stockpot, cook onion in oil over low heat, stirring occasionally, for 10 minutes or until translucent.
2. Stir in garlic, and cook for additional 7 minutes.
3. Stir in chili powder and cayenne.
4. Cook, stirring, for 1 minute.
5. Soak saffron in 1/4 cup white wine for a few minutes.
6. Stir saffron wine, tomatoes, fish stock, thyme and bay leaf into onions.
7. Bring to boil, lower heat, and simmer for 45 minutes.
8. Remove bay leaf.
9. Pass soup through food mill fitted with medium disk.
10. Return soup to pot.
11. Season with salt and pepper.
12. Soup can be made ahead up to this point and refrigerated.
13. In small saucepan, heat anise liquor.
14. Set it on fire, and allow alcohol to burn off.
15. Pour anise liquor into soup.
16. Stir in additional wine.
17. Bring to boil.
18. Serve immediately.

onion, olive oil, cloves garlic, chili powder, cayenne pepper, stem saffron, white wine, tomatoes, extrarich, thyme, bay leaf, kosher salt, freshly ground black pepper, anise liquor

Taken from cooking.nytimes.com/recipes/9613 (may not work)