Mediterranean Fish Soup

• 1 medium onion, peeled and coarsely chopped, about 1 cup
• 5 cloves garlic, smashed, peeled and sliced
• Pinch cayenne pepper
• 1 tablespoon vegetable oil
• 4 cups fish broth (see recipe)
• 1 1/2 pounds tomatoes, cored and roughly chopped, about 3 cups
• 1/2 cup white wine
• 1/4 cup Pernod
• Large pinch saffron threads
• 1 tablespoon freshly squeezed lemon juice
• Kosher salt and freshly ground pepper to taste
• Croutons (optional)

1. Combine the onion, garlic, cayenne pepper and oil in a five-quart casserole with a tightly fitting lid.
2. Cover and cook at 100 percent power in a 650- to 700-watt oven for four minutes.
3. Remove and uncover.
4. Stir in the broth, tomatoes, wine, Pernod and saffron.
5. Cover and cook at 100 percent power for 15 minutes.
6. Remove and uncover.
7. Pass through a food mill with a medium blade.
8. Stir in the lemon juice and season with salt and pepper.
9. Serve hot with croutons, if desired.

onion, garlic, cayenne pepper, vegetable oil, fish broth, tomatoes, white wine, pernod, saffron threads, freshly squeezed lemon juice, kosher salt, croutons

Taken from cooking.nytimes.com/recipes/11887 (may not work)