Fish Soup with Fennel

    30 minutes

    Use whatever whitefish you prefer for this simple soup. It's very easy and delicious and on the table in half an hour.

    1 person made this

    Serves: 4 

    • 400g whitefish, e.g. ling, blue grenadier
    • 1 tablespoon olive oil
    • 1 small fennel bulb, cored and sliced
    • 1 leek, thinly sliced
    • 1 carrot, diced
    • 200ml dry white wine
    • 800ml vegetable stock
    • pinch saffron threads
    • salt and pepper, to taste
    • dash cream

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cut fish into chunks. Heat the oil in a saucepan and add fennel, leek and carrot. Saute until coated with oil.
    2. Deglaze the saucepan with wine, then add vegetable stock and saffron. Simmer until vegetables are just tender.
    3. Add the fish and cook over low heat 5 minutes. Season with salt and pepper and a dash of cream. Serve!

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