Fish Soup With Fennel Recipes

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FISH SOUP WITH FENNEL



Fish soup with fennel image

Here's a French style fish soup that's bursting with aniseed flavours and fresh herbs, that's still light enough to enjoy when the weather is a little warmer.

Categories     Midweek Dinner, Starter, Workday lunches

Time 40m

Yield Serves 6

Number Of Ingredients 18

1/4 cup olive oil
1 leek, finely sliced
1 red onion, halved and finely sliced
1 stalk celery, finely sliced
1 fennel bulb, finely sliced (reserve leaves to garnish)
2 clove garlic, finely sliced
2 bay leaves
2 stalks thyme
2 stalks flat-leaf parsley
2 x 4cm pieces orange peel (use a potato peeler)
pinch saffron threads
pinch chilli flakes
1 tablespoon pernod
400 gram can cherry tomatoes
4 cup fish stock
juice and zest 1 orange
500 gram monkfish fillets, cubed
1/2 cup flat-leaf parsley leaves, to garnish

Steps:

  • Heat the oil in a large pot and sauté the leek, onion, celery, fennel and garlic for 5-10 minutes, or until translucent.
  • Add herbs, peel, saffron, chilli and Pernod and sauté for 5 minutes.
  • Add tomatoes, stock and orange juice and zest and bring to the boil, reduce the heat and simmer for 10 minutes. Season to taste.
  • Add the fish and simmer gently for minutes. Remove the peel and herbs.
  • Serve soup immediately in warm bowls, garnished with parsley and fennel leaves.

Nutrition Facts : ServingSize Serves 6

FISH SOUP WITH FENNEL AND PERNOD



Fish Soup With Fennel and Pernod image

This recipe was designed for new parents, who must cook stealthily to keep from waking an infant. The silent chef must follow a few simple, yet unforgiving rules: any busy, attention-demanding work has to happen before baby's bedtime; recipes must easily tolerate a lengthy span between prep and finish, ideally resting at room temperature to lessen the mess and effort involved in refrigerating and reheating; and the final steps, after baby's bedtime, have to be both quiet and fairly routine.

Provided by The New York Times

Categories     for two, soups and stews, main course

Time 40m

Yield 2 servings

Number Of Ingredients 13

1 small onion
1 rib celery
4 garlic cloves
1/2 head fennel (save wispy tops for garnish)
3 tablespoons best quality extra-virgin olive oil; more for drizzling
2 tablespoons plus 1 teaspoon Pernod or other anise-flavored liqueur
1 teaspoon crushed red pepper flakes
Salt and black pepper
1 cup dry white wine
1 cup canned tomato purée, preferably San Marzano
4 whole peeled canned tomatoes, preferably San Marzano, rinsed and chopped
20 mussels, scrubbed
3/4 pound skinless flaky white fish fillets, such as halibut, cut into two pieces

Steps:

  • Stage 1, pre-bedtime. Put onion, celery, garlic and fennel in a food processor, and pulse gently until chopped into a coarse paste.
  • Heat olive oil in a large saucepan over medium-high heat. Add coarsely processed vegetables to pan, and sauté, stirring often, until softened, about 4 minutes. Add 2 tablespoons Pernod, and boil until almost evaporated. Add red pepper flakes, and season with salt and pepper.
  • Pour in wine, and bring to a boil. Reduce for 2 minutes, and add tomato purée and chopped tomatoes. Bring to boil, stir, cover and remove from heat.
  • Stage 2, post-bedtime. Return saucepan to medium heat until barely simmering. Gently slide mussels and fish into broth. Bring broth back to a simmer, and cook, stirring once or twice to give mussels room to open, until mussels and fish are cooked through, 6 to 8 minutes.
  • Divide mussels and fish into warmed bowls. Pour soup over all, and scatter with fennel tops. Sprinkle with remaining teaspoon Pernod (skip Pernod if children are eating) and more olive oil. Serve immediately with crusty bread, if desired.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 6 grams, Protein 54 grams, SaturatedFat 1 gram, Sodium 1951 milligrams, Sugar 19 grams

FISH SOUP WITH FENNEL



Fish Soup With Fennel image

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

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 white wine
1 lb fresh fish fillet (e.g. cod, haddock, ocean perch, monk fish)

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

FISH AND FENNEL STEW



Fish and Fennel Stew image

Provided by Sunny Anderson

Time 1h26m

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 cup chopped onion
1 fennel bulb, stalks trimmed, core removed and thinly sliced
1 bay leaf
Kosher salt and freshly ground black pepper
1 lemon, thinly sliced
2 cloves garlic, grated on a rasp or minced
2 tablespoons tomato paste
4 Roma tomatoes, sliced 1/4-inch thick
2 cups dry white wine with citrus floral notes
2 cups fish stock
1 1/2 pounds skinless, boneless cod or pollock filets, cut into 8 chunks
Curly parsley, chopped for garnish

Steps:

  • In a stock pot over medium heat, add the olive oil, onions, fennel, bay leaf and season with a pinch of salt and a grind or two of pepper. Cook, stirring, until both the fennel and the onions are very tender, but not browned, 6 to 8 minutes. Cook's Note: Be careful to not break up the bay leaf during this process.
  • Add the lemon slices, garlic, and tomato paste stirring to combine. Cook until the tomato paste turns a deep reddish brown, then add the tomato slices and season with another pinch of salt. Allow to sit and bubble a bit, then stir, repeating until the tomatoes are completely broken down and some moisture has evaporated from the pot, about 10 minutes.
  • Add the wine and scrape up any bits on the bottom of the pan and bring to a simmer. Simmer uncovered until most of the wine has evaporated, about 10 minutes. Add the fish stock, raise to a simmer and nuzzle the fish into the pot, and simmer until fish is cooked through, 6 to 8 minutes. Serve warm with a sprinkle of chopped parsley.

MEDITERRANEAN FISH SOUP



Mediterranean Fish Soup image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 main course servings

Number Of Ingredients 23

3 tablespoons olive oil
1 large onion, thinly sliced
2 medium ribs celery, cut thinly on the diagonal
8 cloves garlic, peeled and smashed
1/3 cup white wine
2 tablespoons tomato paste
3 pinches saffron threads
8 cups fish or shrimp stock, or a combination of both
1/4 teaspoon crushed red pepper flakes
1 orange, juiced
2 (3-inch) strips orange zest
2 fennel bulbs, cut crosswise into 1/3-inch slices (about 3 cups)
3/4 cup peeled, seeded and chopped fresh tomatoes
1 1/2 teaspoons kosher salt, plus more for seasoning fish
Freshly ground black pepper
1 1/2 pounds firm white fish fillets, such as halibut, snapper, grouper, or cod
1 pound shrimp, peeled and deveined
1 tablespoon chopped fresh parsley leaves
Garlic-Rubbed Croutons, for serving, recipe follows
12 (1/2-inch) slices crusty French bread
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large clove garlic, cut in 1/2

Steps:

  • In a 6 quart saucepan or soup pot, heat the oil over low heat. Add the onion, celery, and garlic and cook until tender, 6 to 8 minutes. Add the white wine, tomato paste, saffron, stock, crushed red pepper, orange juice, and orange zest and bring to a simmer. Cook uncovered, for about 45 minutes, or until liquid is reduced by about one-third.
  • Add the fennel and tomatoes and cook until the fennel is tender, about 20 minutes. Season with salt and freshly ground black pepper, to taste.
  • Season the fish fillets with salt and freshly ground black pepper. Cut the fillets into 1 1/2-inch chunks. Add the fish, shrimp, and parsley to the broth and allow to cook, gently stirring only once or twice, until the fish is cooked through, about 5 minutes. Serve in shallow bowls with garlic-rubbed croutons.
  • Preheat the oven to 350 degrees F.
  • Place the French bread slices on a small baking sheet and brush with the olive oil. Bake until golden brown and crispy, about 10 minutes. While still warm, rub each crouton with one of the cut sides of garlic.

FISH WITH FENNEL



Fish with Fennel image

This brightly-flavored fish is a great showcase for fennel. You'll use the seeds, bulb and fronds. This is an excellent springtime recipe, when fennel is at its peak. -Barbara Stelluto, Devon, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

1 medium lime
1 teaspoon fennel seeds
1 large fennel bulb, sliced
1/4 teaspoon salt
4 teaspoons olive oil, divided
2 garlic cloves, minced
4 striped bass or barramundi fillets (8 ounces each)
1 tablespoon chopped fennel fronds

Steps:

  • Cut lime in half; cut four slices from one half for garnish. Finely grate enough peel from remaining half to measure 3/4 teaspoon; squeeze juice from lime half. Set aside., In a dry small skillet over medium heat, toast fennel seeds until aromatic, about 1-2 minutes. Cool. Crush seeds in a spice grinder or with a mortar and pestle., In a large saucepan, bring 1 in. of water to a boil. Add sliced fennel and salt; cover and boil for 6-10 minutes or until crisp-tender. Drain and pat dry., In a large nonstick skillet, saute fennel in 2 teaspoons oil for 3 minutes or until fennel is lightly browned. Add garlic; cook 1 minute longer. Remove from the pan and set aside. , In the same skillet over medium-high heat, cook fillets in remaining oil for 3-4 minutes on each side or until fish flakes easily with a fork. , Drizzle with lime juice; sprinkle with lime peel and crushed fennel seeds. Serve with sauteed fennel. Garnish with fennel fronds and lime slices.,

Nutrition Facts : Calories 285 calories, Fat 8g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 276mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 46g protein. Diabetic Exchanges

CIOPPINO (SEAFOOD SOUP) WITH FENNEL AND GARLIC



Cioppino (Seafood Soup) With Fennel and Garlic image

This is a tomato based broth with oodles of seafood, fennel and of course garlic in it since it is served at the stinking rose restaurant in LA Use ingredients as a guide, because fresh and local seafood will be best. It is actually a very simple recipe just with lots of choices to put in it :) The first part can be done early too, and then just reheated when you want to pop in the seafood. Prrp time includes chopping onions, etc.

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 FENNEL SOUP



Seafood and Fennel Soup image

Categories     Soup/Stew     Fish     Mushroom     Potato     Tomato     Wheat/Gluten-Free     Halibut     Snapper     Fennel     Bon Appétit

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.

BOUILLABAISSE



Bouillabaisse image

Make this classic French fish soup at a dinner party for friends and family. It's a challenge, but will make an impressive starter or main course

Provided by Barney Desmazery

Categories     Dinner, Fish Course, Lunch, Main course, Soup, Starter

Time 2h

Number Of Ingredients 29

1 leek, green top left whole, white finely sliced
small bunch fresh thyme
3 bay leaves
bunch parsley, stalks whole, leaves roughly chopped
2 strips of orange peel
1 mild red chilli
4 tbsp olive oil
2 onions, chopped
1 leek
1 fennel, fronds picked and reserved, fennel chopped
4 garlic cloves, minced
1 tbsp tomato purée
1 star anise
2 tbsp Pernod, optional, if you have it
4 large, ripe tomatoes, chopped
large pinch (⅓ tsp) saffron strands
1 ½l fish stock
100g potato, one peeled piece
1kg of filleted mixed Mediterranean fish, each fillet cut into large chunks. (We used a mix of red and grey mullet, monkfish, John Dory and gurnard)
300g mussels, optional
2 garlic cloves
1 small chunk of red chilli (optional)
small pinch saffron
1 piece of potato, cooked in the broth, (see above)
1 egg yolk
100ml olive oil
1 tbsp lemon juice
½ baguette, thinly sliced
1 tbsp olive oil

Steps:

  • To make the croutons heat oven to 200C/180C fan/gas 6. Lay the slices of bread on a flat baking tray in a single layer, drizzle with olive oil and bake for 15 mins until golden and crisp. Set aside - can be made a day ahead and kept in an airtight container.
  • Use a layer of the green part of the leek to wrap around and make a herb bundle with the thyme, bay, parsley stalks, orange peel and chilli. Tie everything together with kitchen string and set aside.
  • Heat the oil in a very large casserole dish or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. Stir through the garlic and cook for 2 mins more, then add the herb bundle, tomato purée, star anise, Pernod if using, chopped tomatoes and saffron. Simmer and stir for a minute or two then pour over the fish stock. Season with salt and pepper, bring to a simmer, then add the piece of potato. Bubble everything gently for 30 mins until you have a thin tomatoey soup. When that piece of potato is on the brink of collapse, fish it out and set aside to make the rouille.
  • While the broth is simmering make the rouille by crushing the garlic, chilli and saffron with a pinch of salt in a mortar with a pestle. Mash in the cooked potato to make a sticky paste then whisk in the egg yolk and, very gradually, the olive oil until you make a mayonnaise-like sauce. Stir in the lemon juice and set aside.
  • Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. For a refined version, remove the herb bundle and star anise. Using a handheld or table-top blender, blitz the soup until smooth. Pass the soup through a sieve into a large, clean pan and bring to a gentle simmer. Starting with the densest fish, add the chunks to the broth and cook for 1 min before adding the next type. With the fish we used, the order was: monkfish, John Dory, grey mullet, snapper. When all the fish is in, scatter over the mussels, if using, and simmer everything for about 5 mins until just cooked and the mussels have opened.
  • Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. Bring everything to the table. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.

Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 0.72 milligram of sodium

FENNEL SOUP



Fennel Soup image

This soup is so easy to prepare and tastes better than most soups you could buy. Mild onion and anise flavored - it's awesome!

Provided by ADAMGODES

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 32m

Yield 4

Number Of Ingredients 4

¼ cup butter
5 fennel bulbs, trimmed and quartered
1 (32 fluid ounce) container vegetable broth
salt and pepper to taste

Steps:

  • Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Ladle into soup bowls, and season with salt and pepper.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 26.3 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 10.1 g, Protein 4.7 g, SaturatedFat 7.3 g, Sodium 693.8 mg, Sugar 3.5 g

FISH AND FENNEL



Fish and Fennel image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

4 teaspoons extra-virgin olive oil
1 medium head fennel, trimmed, halved, and thinly sliced lengthwise
2 medium tomatoes, coarsely chopped
4 cloves garlic, thinly sliced
Coarse salt and freshly ground pepper
4 thin slices lemon, skin removed
4 skinless white fish fillets (6-ounce), such as halibut, striped bass or grouper, about 1 inch thick

Steps:

  • In a medium skillet, combine 1/3 cup water and oil. Add the fennel, tomatoes, garlic, 1/2 teaspoon salt, lemon, and 1/4 teaspoon pepper. Cover, and cook, stirring occasionally, until tomatoes begin to fall apart, 5 to 7 minutes.
  • Season the fish with salt and pepper. Add to skillet with vegetables. Cover, and cook until opaque, 10 to 15 minutes. Serve immediately.

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Take the hake off the bone and chop it; skin the plaice (flounder) filets and chop them. Put both sorts of fish into the soup and stir in the sour cream. When all is hot, add the chopped fennel and stand, covered, for 3 to 4 minutes before serving. Serve as is, or with fennel dumplings. Source: Cooking Light, June 1995, page 121 Rating
From foodnewsnews.com


FISH SOUP WITH TOMATO AND FENNEL | RICARDO
Preparation. In a large pot over medium heat, soften the fennel, onion and garlic in the oil for 5 minutes. Season with salt and pepper. Deglaze with the wine and let reduce until almost dry. Add the broth, tomatoes, tomato paste, fennel seeds and red pepper flakes. Bring to a boil.
From ricardocuisine.com


7 BEST FENNEL SOUPS | FOOD & WINE
2017-05-31 Fresh Fennel Soup. Serve this fast soup with a sprinkle of chopped fennel tops. 4. Chilled Fennel-Grapefruit Velouté with Lemon Olive Oil. Citrus oil is …
From foodandwine.com


FISH SOUP RECIPES | ALLRECIPES
Basic Ceviche. Rating: 4.5 stars. 8. This basic ceviche recipe includes white fish 'cooked' in lime juice and tossed with cilantro, green onion, and tomato for a refreshing first course. By Spencer Serena. Sopa de Mariscos (Seafood Soup) Save.
From allrecipes.com


FENNEL SAUCE FOR FISH BEST RECIPES
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.
From findrecipes.info


FISH SOUP WITH FENNEL - A STEP BY STEP RECIPE WITH A PHOTO
Fish soup with fennel turns out to be as tasty and rich as Russian fish soup, but due to the more luxurious ingredients it looks richer on the table. I recommend giving it a try! Purpose: For lunch. Main Ingredient: Fish & Seafood / Fennel. Dish: Soups. Ingredients: Sea fish - 400 gram; Shrimps (large) - 10-12 Pieces; Fennel (root) - 1 Piece ...
From culinaryfoodrecipes.com


FISH SOUP WITH POTATOES AND FENNEL - SOUP RECIPES
Trim tops from fennel and save the feathery greens. Trim off root ends, bruised areas, and coarse fibers from sides of fennel. Rinse and thinly slice fennel and add to soup. When mixture boils, reduce heat and simmer until potatoes are very tender when pierced, about 20 minutes.
From fooddiez.com


BEST FISH SOUP RECIPE IN THE WORLD | JAMIE OLIVER RECIPES
Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes. Roughly chop the salmon and halibut and add to the pan.
From jamieoliver.com


FISH CHOWDER WITH CORN & FENNEL RECIPE | EATINGWELL
Step 1. Cook bacon in a large pot over medium heat, stirring occasionally, until the fat has rendered, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl. Add onion, fennel, shallot, celery, corn, thyme and white pepper to the pot; cook, stirring occasionally, until the vegetables have softened, 3 to 5 minutes.
From eatingwell.com


FISH SOUP WITH TOMATO AND FENNEL | THE STAR
Directions. 1. In a large pot over medium heat, soften the fennel, onion, and garlic in the oil for 5 minutes. Season with salt and pepper. Deglaze with the wine and let reduce until almost dry. 2 ...
From thestar.com


FISH SOUP WITH PRESERVED LEMONS & FENNEL | THE SPLENDID TABLE
2015-12-03 Heat the oil in a 6-quart stockpot over medium-high heat. Add the onions and cook, stirring occasionally, until softened, 9-10 minutes. 2. Add the fennel and garlic and continue cooking and stirring another 2 minutes. 3. Add the tomatoes with their juice, the stock, olives, preserved lemon, salt and pepper. Bring to a boil, reduce the heat and ...
From splendidtable.org


FISH SOUP WITH FENNEL RECIPE - WEBETUTORIAL
The ingredients are useful to make fish soup with fennel recipe that are fennel bulb, onion, extra virgin olive oil, water, instant dashi stock, ground cayenne pepper, salt, dry white wine, fish fillet . Fish soup with fennel may have an alternative image of recipe due to the unavailability of the original image. If you have unique content ...
From webetutorial.com


10 BEST SOUP WITH FISH STOCK RECIPES | YUMMLY
2022-05-18 Tunisian Fish Soup Charlotte Puckette. fennel bulb, chopped cilantro, red pepper, harissa paste, diced tomatoes and 14 more.
From yummly.com


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