Fish And Fennel Soup Recipe

Name: Fish And Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 oz pearl couscous; 2 tbsp olive oil; 1 None leek, trimmed, thinly sliced; 1 None red bell pepper, deseeded, chopped; 2 cloves garlic, sliced; 1 tsp fennel seeds; 1 bulb baby fennel, thinly sliced, fronds reserved; 1/4 tsp saffron strands; 1 cup white wine; 4 cups fish stock; 1 (13.5 oz) can chopped tomatoes; 1 1/2 lb firm white fish, skin removed, cubed; 1/2 lb cherry tomatoes, halved; 2 tbsp fresh basil leaves, shredded; None None crusty bread, to serve

Servings: persons

7 oz pearl couscous
2 tbsp olive oil
1 None leek, trimmed, thinly sliced
1 None red bell pepper, deseeded, chopped
2 cloves garlic, sliced
1 tsp fennel seeds
1 bulb baby fennel, thinly sliced, fronds reserved
1/4 tsp saffron strands
1 cup white wine
4 cups fish stock
1 (13.5 oz) can chopped tomatoes
1 1/2 lb firm white fish, skin removed, cubed
1/2 lb cherry tomatoes, halved
2 tbsp fresh basil leaves, shredded
None None crusty bread, to serve

1
Bring a saucepan of water to a boil. Add couscous and simmer for 10 mins. Drain. Set aside.
2
Meanwhile, in a large saucepan, heat oil over medium heat. Add leek, pepper, garlic and fennel seeds. Cook, covered, for 5 mins. Add fennel and saffron and cook for 5 mins. Add wine and simmer until reduced by 1/2. Add stock and diced tomatoes. Bring to a boil, reduce heat and simmer, covered, for 20 mins.
3
To finish, add fish and cherry tomatoes to soup. Simmer for 2-3 mins, until fish is just cooked through. Add couscous and basil. Serve garnished with reserved fennel fronds and crusty bread.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 7 oz pearl couscous, 2 tbsp olive oil, 1 None leek, trimmed, thinly sliced, 1 None red bell pepper, deseeded, chopped, and more.

Yes, Fish And Fennel Soup 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.

Fish And Fennel Soup

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