Fish Soup With Potatoes And Fennel Recipe

Name: Fish Soup With Potatoes And Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken broth; 1 cup Sauvignon Blanc or other dry white wine; 1/2 cup whipping cream; 1 teaspoon fennel seed; 3/4 teaspoon fresh or dried thyme leaves; 1 1/2 pounds Yukon Gold or other thin-skinned potatoes; 2 heads fennel (3 1/2 to 4 in. wide); 1/2 pound mussels in shells; 1/2 to 3/4 pound shrimp (16 to 20 per lb.); 1 pound Chilean seabass

Servings: persons

1
In a 6- to 8-quart pan, combine broth, wine, cream, fennel seed, and thyme.
2
Peel potatoes and thinly slice into pan. Cover pan and turn heat to high.
3
Trim tops from fennel and save the feathery greens. Trim off root ends, bruised areas, and coarse fibers from sides of fennel. Rinse and thinly slice fennel and add to soup. When mixture boils, reduce heat and simmer until potatoes are very tender when pierced, about 20 minutes.
4
Meanwhile, rinse feathery fennel greens and chop.
5
Scrub mussels and pull off beards.
6
Shell, devein, and rinse shrimp.
7
Cut seabass into 1-inch chunks.
8
When potatoes are tender, add mussels. Cover and simmer 3 minutes. Add shrimp and seabass and simmer until mussels open, 3 to 5 minutes more. Ladle into bowls and sprinkle with reserved fennel greens.

643

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 cups chicken broth, 1 cup Sauvignon Blanc or other dry white wine, 1/2 cup whipping cream, 1 teaspoon fennel seed, and more.

Yes, Fish Soup With Potatoes And Fennel 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!

Fish Soup With Potatoes And Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions