James Carrier
Makes 6 to 8 servings

Notes: To cut pumpkin into cubes, halve vertically and scrape out seeds. Cut halves into 1-inch-wide wedges. Peel each slice, then cut flesh into cubes.

How to Make It

Step 1

Trim off and discard stalks, root ends, and bruised areas from fennel. Chop and reserve green tops. Rinse heads; cut in half lengthwise, then slice.

Step 2

Heat oil in a 5- to 6-quart pan over medium-high heat; add fennel, onion, and garlic and stir often until soft, 10 to 12 minutes. Add wine; cook until most of liquid has evaporated, about 2 minutes. Add broth, clam juice, Pernod (if using), pumpkin, saffron, bay leaf, salt, and pepper; increase heat to high and bring to a boil. Reduce heat, cover, and simmer just until pumpkin is tender when pierced, 15 to 20 minutes.

Step 3

Add tomatoes; bring to a simmer. Gently stir in fish; simmer until opaque in center (cut to test), 4 to 5 minutes. Stir in parsley. Ladle into bowls and top with 1 tablespoon rouille and fennel tops.

Step 4

Rouille: In a bowl, stir together 1/2 cup mayonnaise, 1 tablespoon tomato paste, 2 teaspoons lemon juice, 1 minced garlic clove, 1/4 teaspoon cayenne, and salt and pepper to taste. Makes about 1/2 cup.

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Ratings & Reviews

SeoaneGirl's Review

November 07, 2013
One of our fall favorites! We have served this soup up with tilapia and chicken as well. We as well double up the Rouille. It is even better the next day!

cook1book's Review

November 22, 2012

Brendys1bear's Review

October 05, 2011
I've made this every October since 2003 for my niece's B-day.It's more for a special occasion than every day.I substiute 1/2 to 1tsp. of anise extract for the liquer and have used several other kinds of fish,freshly caught yellow tail being the best in place of halibit.I also double the rouille because my family loves it so much.Make this beautiful,opulant dish when you have extra time for someone extra special.