Seafood and Fennel Soup Recipe

Name: Seafood and Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 8 ounces mushrooms, thickly sliced; 6 bacon slices, chopped; 1 large onion, coarsely chopped; 1 cup thinly sliced fennel; 1/4 cup chopped red bell pepper; 1 tablespoon crushed fennel seeds; 2 large garlic cloves, chopped; 1 1/2 pounds red-skinned potatoes, unpeeled, cut into 1/2-inch pieces; 3 1/2 cups canned chicken broth; 2 14 1/2-ounce cans diced peeled tomatoes; 1 8-ounce can tomato sauce; 1 1-pound halibut fillet, cut into 1-inch pieces; 8 ounces red snapper fillets, cut into 1-inch pieces; 8 ounces sole fillets, cut into 1-inch pieces; Chopped fresh parsley

Servings: persons

1 tablespoon olive oil
8 ounces mushrooms, thickly sliced
6 bacon slices, chopped
1 large onion, coarsely chopped
1 cup thinly sliced fennel
1/4 cup chopped red bell pepper
1 tablespoon crushed fennel seeds
2 large garlic cloves, chopped
1 1/2 pounds red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
3 1/2 cups canned chicken broth
2 14 1/2-ounce cans diced peeled tomatoes
1 8-ounce can tomato sauce
1 1-pound halibut fillet, cut into 1-inch pieces
8 ounces red snapper fillets, cut into 1-inch pieces
8 ounces sole fillets, cut into 1-inch pieces
Chopped fresh parsley

1
Heat oil in heavy large skillet over medium-high heat.
2
Add mushrooms and saute until golden, about 5 minutes.
3
Set mushrooms aside.
4
Cook bacon in heavy large Dutch oven over medium heat until almost crisp, stirring often, about 3 minutes.
5
Add onion, fennel, bell pepper, fennel seeds and garlic; saute until vegetables are almost tender, about 5 minutes.
6
Add potatoes, chicken broth, tomatoes with their juices and tomato sauce and bring to boil.
7
Reduce heat and simmer until potatoes are almost tender, about 25 minutes.
8
Mix in mushrooms.
9
(Can be made 1 day ahead.
10
Cover and refrigerate.
11
Bring soup to simmer before continuing.)
12
Add halibut, red snapper and sole to soup and simmer just until fish is cooked through, about 6 minutes.
13
Season with salt and pepper.
14
Ladle into bowls.
15
Sprinkle with parsley.

1437

kcal

Calories

Fat

Carbs

130

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 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 8 ounces mushrooms, thickly sliced, 6 bacon slices, chopped, 1 large onion, coarsely chopped, and more.

Yes, Seafood 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.

That's it — enjoy your meal!

Seafood and Fennel Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions