Fennel and Fish Soup
Fennel and Fish Soup
Ingredients
- 1 bulb fennel, diced
- 1 onion, chopped
- 2 tbsp (30 ml) olive oil
- 2 bell peppers, seeded and diced
- 6 cups (1.5 litres) chicken broth
- 1 can (19 oz/540 ml) kidney beans, rinsed and drained
- 1 can (14 oz/398 ml) diced tomatoes
- 1/2 lb (225 g) mahi mahi or other firm-fleshed white fish, cubed
- 1 zucchini, diced
- 1/4 cup (10 g) torn fresh basil leaves
- Salt and pepper
Instructions
- In a large pot over medium heat, soften the fennel and onion in the oil. Add the bell peppers and cook for 2 minutes. Add the broth, beans and tomatoes. Bring to a boil and let simmer over medium heat for 10 minutes or until the vegetables are tender.
- Add the fish and zucchini. Continue cooking for 2 minutes or until the fish is cooked.
- Ladle into bowls and top with the basil. Serve with toasted bread, if desired.
Fennel and Fish Soup