Fish Soup With Fennel
"Fennel is a delicate, but distinctively flavored vegetable which complements the mild taste of fish in this satisfying soup. It's simple and elegant."
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 fennel bulb
- 1 medium onion
- 4 tablespoons extra virgin olive oil
- 6 cups water
- 1 (10 g) packet instant dashi stock (Japanese fish broth)
- 1⁄4 teaspoon ground cayenne pepper (optional or to taste)
- 1 teaspoon salt
- 3⁄4 cup dry white wine
- 1 lb fresh fish fillet (e.g. cod, haddock, ocean perch, monk fish)
directions
- Slice the fennel and onion thinly, setting aside the green fennel fronds.
- Cut fish in bite sized pieces.
- Saute the fennel and onion in olive oil in a soup pot until soft but not brown.
- Add seasonings, water and dashi.
- Simmer, covered, on low for 15 minutes.
- Add fish, wine and fennel fronds.
- Continue simmering for 15 minutes.
- Taste and adjust seasonings.
- Serve with French bread and white wine.
- Note: Using dashi no moto (available in oriental grocerie stores) is an easy way of making fish stock. You may substite 2 Knorr fish boullion cubes or 2-8 oz. bottles of clam juice.
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Reviews
-
This was special. While I used my own home made fish stock instead of the "dashi stock" the ingedients blended together perfectly. Give it a go!
RECIPE SUBMITTED BY
Gardening, fishing, clamming and foraging for wild foods are some interests which connect to my interest in cooking. I like cooking things I have grown, caught or collected. Currently I am searching for tasty heirloom vegetable varieties for my garden. I also like to prepare foods by old-time processes such as smoking, fermenting and curing -- kraut, pickles, cheese, sausage, those sorts of things.
