FISH SOUP WITH FENNEL
Fennel is a delicate, but distinctively flavored vegetable which complements the mild taste of fish in this satisfying soup. It's simple and elegant.
Provided by Chopin Liszt
Categories Clear Soup
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Slice the fennel and onion thinly, setting aside the green fennel fronds.
- Cut fish in bite sized pieces.
- Saute the fennel and onion in olive oil in a soup pot until soft but not brown.
- Add seasonings, water and dashi.
- Simmer, covered, on low for 15 minutes.
- Add fish, wine and fennel fronds.
- Continue simmering for 15 minutes.
- Taste and adjust seasonings.
- Serve with French bread and white wine.
- 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.
Nutrition Facts : Calories 202.7, Fat 9.8, SaturatedFat 1.4, Cholesterol 41.6, Sodium 476.3, Carbohydrate 5.4, Fiber 1.5, Sugar 1.1, Protein 18
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