“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
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice the fennel and onion thinly, setting aside the green fennel fronds.
  2. Cut fish in bite sized pieces.
  3. Saute the fennel and onion in olive oil in a soup pot until soft but not brown.
  4. Add seasonings, water and dashi.
  5. Simmer, covered, on low for 15 minutes.
  6. Add fish, wine and fennel fronds.
  7. Continue simmering for 15 minutes.
  8. Taste and adjust seasonings.
  9. Serve with French bread and white wine.
  10. 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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