Total Time
45mins
Prep 15 mins
Cook 30 mins

Fennel is a delicate, but distinctively flavored vegetable which complements the mild taste of fish in this satisfying soup. It's simple and elegant.

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.

Reviews

(1)
Most Helpful

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!

rgrodwell September 01, 2008

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