Fish Soup With Fennel, Leek And Potato Recipe

Name: Fish Soup With Fennel, Leek And Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 leeks medium, sliced; 1 fennel medium, sliced, save tops; 1 shallots sliced; 1 pinch salt; 1 pinch freshly ground black pepper; 6 small red potatoes cut into bite size pieces; 1 1/2 cups light coconut milk canned; 1/2 cup fish stock you can also use water; 1 pound salmon skinned and cut into bite size pieces; 8 ounces shrimp I leave the skin on for extra flavor but you can remove shells; 12 varnish clams; 1 lemon; red pepper flakes or Pinch of Piment d'Espelette; watercress for topping, optional

Servings: persons

3 tablespoons olive oil
1 leeks medium, sliced
1 fennel medium, sliced, save tops
1 shallots sliced
1 pinch salt
1 pinch freshly ground black pepper
6 small red potatoes cut into bite size pieces
1 1/2 cups light coconut milk canned
1/2 cup fish stock you can also use water
1 pound salmon skinned and cut into bite size pieces
8 ounces shrimp I leave the skin on for extra flavor but you can remove shells
12 varnish clams
1 lemon
red pepper flakes or Pinch of Piment d'Espelette
watercress for topping, optional

1
Heat your KitchenAid(R) 3.0-Quart Low Casserole on your Gas Cooktop over medium heat. Add the olive oil, leek, fennel, shallot, salt and pepper. Cook until tender, about 5 minutes, making sure to stir the mixture occasionally.
2
Add the potatoes, coconut milk and stock. Reduce heat to low, cover the 3.0-Quart Low Casserole and simmer until the potatoes are tender, about 10 minutes.
3
Add the salmon, shrimp and clams. Cover and simmer for 2 or 3 minutes or until the clams open all the way. Taste the broth and adjust seasoning if necessary. Remove the pot from heat and add chopped fennel fronds, Piment d'Espelette and watercress. Serve immediately.

534

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: 3 tablespoons olive oil, 1 leeks medium, sliced, 1 fennel medium, sliced, save tops, 1 shallots sliced, and more.

Yes, Fish Soup With Fennel, Leek And Potato 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 Soup With Fennel, Leek And Potato

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