Zuppe Di Pesce Amalfitano | Tantillo Foods

Ingredients

• 1/4 cup Tantillo extra-virgin olive oil (plus a little extra for drizzling)
• 5 cloves garlic
• 1 fennel bulb, coarsely chopped
• 1 small leek, washed well and coarsely chopped
• 1 stalk celery, coarsely chopped
• Sea salt
• Freshly ground black pepper
• 4 fresh Roma or canned San Marzano tomatoes, halves 3 cups canned San Marzano tomatoes and their juice
• 1 cup white wine
• 1 cup Ricard (or other anise liqueur)
• 2 sprigs parsley
• 2 sprigs thyme
• 1 bay leaf
• 1 teaspoon whole black peppercorns
• 2 pounds fish bones, cleaned
• 1 pound assorted fresh fish fillets (cod, bass, flounder, salmon, grouper), cut into 2-inch pieces
• Chopped parsley, for garnish