Best Seafood And Fennel Soup Recipes

Cioppino (Seafood Soup) With Fennel and Garlic image

Provided by MarraMamba

Categories < 4 Hours

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 20

4 tablespoons olive oil
1/4 cup chopped fennel
3 tablespoons chopped yellow onions
3 tablespoons minced shallots
3 garlic cloves, minced
1/4 cup dry white wine
1 (28 ounce) can crushed tomatoes
2 tablespoons minced flat leaf parsley (Italian)
1 teaspoon crushed red pepper flakes
1 cup bottled clam juice
1 cup water
salt & freshly ground black pepper
1/2 cup unsalted butter
8 ounces prince edward island mussels
8 ounces littleneck clams
8 ounces white fish fillets, cut into chunks (such as halibut, cod, or tilapia)
4 ounces cleaned calamari, cut into 1-inch wide rings
4 ounces large shrimp, peeled and deveined, tails on (21 to 30 per pound)
2 tablespoons minced fresh basil
fennel leaves (to garnish)

Steps:

In a large, heavy saucepan, heat 2 tablespoons of the olive oil over medium-low heat. Add the chopped fennel, onion, shallots, and garlic and sauté for 4 to 5 minutes, until golden brown. Stir in the wine, then the tomatoes, parsley, red pepper flakes, clam juice, and water. Season with salt and pepper. Bring to a boil over high heat, then decrease the heat to low and simmer for 30 minutes. Add the butter and stir to melt, then remove from heat.
In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium heat and toss on the mussels and clams. Cook for 4 minutes. As the mussels and clams begin to open, add the fish, calamari, and shrimp, and sprinkle with salt and pepper. Sauté for 2 to 3 minutes, until the shrimp turn pink. Discard any mussels or clams that don't open. Add 1 cup of the tomato mixture and simmer for 5 minutes. Transfer the contents of the skillet to the saucepan with the remaining tomato mixture and simmer for 2 to 3 minutes.
Ladle into soup bowls. Sprinkle with the basil, garnish with the fennel fronds, and serve immediately.

SEAFOOD AND SAFFRON TOMATO AND FENNEL SOUP image

Yield 6

Number Of Ingredients 16

1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 cup finely diced fennel
1/2 cup finely diced celery
2 cups chopped onions
1 48 oz can diced tomatoes, undrained
4 cups water
1 cup white wine, divided
Large pinch saffron
1 tbsp fresh chopped thyme
2 tsp kosher salt
2 1/2 lbs fresh mussels
1 lb peeled large shrimp
1 lb fresh halibut, cut into large pieces
1 tsp finely grated orange zest
2 tbsp finely chopped chives

Steps:

Heat the oil in a large pot over medium heat. Add the garlic, fennel, celery and onion and saute for 5 minutes, until vegetables are softened. Add tomatoes and their juices, 4 cups water, 1/2 cup white wine, saffron, thyme and kosher salt to the pot. Simmer for 30 minutes. Meanwhile, steam the nussels in the remaining 1/2 cup wine in a large skillet just until they open. Allow to cool slightly and then remove the mussels from the shells and strain the liquid. During the last 5 minutes of cooking, add the mussels and the steaming liquid, shrimp and fish to the tomato saffron broth. Stir in the orange zest. Serve soup with sprinkle of chopped chives and a selection of baguette crisps.

Seafood and Fennel Soup image

Yield Serves 6

Number Of Ingredients 16

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

Steps:

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