Recipe by Chopin Liszt
Fennel is a delicate, but distinctively flavored vegetable which complements the mild taste of fish in this satisfying soup. It's simple and elegant.
- 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 See How It's Made
- 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.