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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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:
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:
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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