Fish Soup With Fennel

1. 1

   Slice the fennel and onion thinly, setting aside the green fennel fronds.

2. 2

   Cut fish in bite sized pieces.

3. 3

   Saute the fennel and onion in olive oil in a soup pot until soft but not brown.

4. 4

   Add seasonings, water and dashi.

5. 5

   Simmer, covered, on low for 15 minutes.

6. 6

   Add fish, wine and fennel fronds.

7. 7

   Continue simmering for 15 minutes.

8. 8

   Taste and adjust seasonings.

9. 9

   Serve with French bread and white wine.

10. 10

    Note: Using dashi no moto (available in oriental grocerie stores) is an easy way of making fish stock. You may substite 2 Knorr fish boullion cubes or 2-8 oz. bottles of clam juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.