Fish Soup With Fennel

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 fennel bulb
• 1 medium onion
• 4 tablespoons extra virgin olive oil
• 6 cups water
• 1 (10 g) packet instant dashi stock (japanese fish broth)
• 1/4 teaspoon ground cayenne pepper (optional or to taste)
• 1 teaspoon salt
• 3/4 cup dry wine
• 1 lb fresh fish fillet (e.g. cod, haddock, ocean perch, monk fish)

Recipe

• 1 slice the fennel and onion thinly, setting aside the green fennel fronds.
• 2 cut fish in bite sized pieces.
• 3 saute the fennel and onion in olive oil in a soup pot until soft but not brown.
• 4 add seasonings, water and dashi.
• 5 simmer, covered, on low for 15 minutes.
• 6 add fish, wine and fennel fronds.
• 7 continue simmering for 15 minutes.
• 8 taste and adjust seasonings.
• 9 serve with french bread and wine.
• 10 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.