Fish Soup with Tomato and Fennel
This weeknight soup takes white fish and fennel and creates a dish the whole family will enjoy!
Ingredients
- 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
Instructions
- 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.
This weeknight soup takes white fish and fennel and creates a dish the whole family will enjoy!