Fennel and Potato Bisque With Crumbed Salt Cod And

Name: Fennel and Potato Bisque With Crumbed Salt Cod And Green Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium-size fennel bulbs, trimmed and cut into 1-inch chunks; 2 small baking potatoes, peeled and cut into 1-inch chunks; 4 cups chicken broth, homemade or low-sodium canned; 8 cloves roasted garlic, peeled; 1 teaspoon salt, plus more to taste; Freshly ground pepper to taste; 6 ounces salt cod, soaked in water overnight (water changed several times), drained; 1/4 cup bread crumbs; 2 teaspoons olive oil; 4 teaspoons pitted and chopped green olives

Servings: persons

1
Place the fennel, potatoes and chicken broth in a large saucepan and bring to a boil.
2
Reduce heat and simmer until the vegetables are tender, about 25 minutes.
3
Place in a food processor with the roasted garlic and process until smooth.
4
Return to the saucepan and season with the salt and pepper to taste.
5
Keep warm over low heat.
6
Shred the salt cod with a knife.
7
Place in a bowl and toss with the bread crumbs.
8
Heat the olive oil in a medium-size nonstick skillet over medium heat.
9
Add the cod and saute until the crumbs are browned, about 5 minutes.
10
Divide the soup among 4 bowls and top with the salt cod and olives.
11
Serve immediately.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 medium-size fennel bulbs, trimmed and cut into 1-inch chunks, 2 small baking potatoes, peeled and cut into 1-inch chunks, 4 cups chicken broth, homemade or low-sodium canned, 8 cloves roasted garlic, peeled, and more.

Yes, Fennel and Potato Bisque With Crumbed Salt Cod And Green Olives falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fennel and Potato Bisque With Crumbed Salt Cod And Green Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions