This weeknight soup takes white fish and fennel and creates a dish the whole family will enjoy!
Ингредиенты
- 1 fennel bulb, thinly sliced, fronds reserved for serving
- 1 onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 tbsp (30 ml) olive oil
- 1/4 cup (60 ml) white wine or pastis
- 3 cups (750 ml) vegetable broth
- 1 can (19 oz/540 ml) diced tomatoes
- 3 tbsp (45 ml) tomato paste
- 1/2 tsp ground fennel seeds
- 1/4 tsp red pepper flakes (optional)
- 3/4 lb (340 g) skinless, thick white fish fillets (such as cod, monkfish, haddock), cut into large cubes
- 1 can (14 oz/398 ml) white beans, rinsed and drained
- Lemon wedges, for serving
Инструкция
- In a large pot over medium heat, soften the fennel, onion and garlic in the oil for 5 minutes. Season with salt and pepper. Deglaze with the wine and let reduce until almost dry.
- Add the broth, tomatoes, tomato paste, fennel seeds and red pepper flakes. Bring to a boil. Simmer over medium-low heat for 20 minutes or until the vegetables are tender and the broth is slightly thickened.
- Season the fish with salt and pepper. Add to the broth along with the white beans. Cover and cook for 10 minutes or until the fish breaks apart with a fork.
- Serve the soup in bowls. Garnish with the fennel fronds. Drizzle with lemon juice and olive oil. Serve with slices of toasted country bread, if desired.
