Fish Soup With Fennel

Recipe by Chopin Liszt
READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition

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.