Provencal Fish Soup Recipe

Ingredients

• 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