Fish And Fennel Soup - cooking recipe

Ingredients

7 oz pearl couscous
2 tbsp olive oil
1 None leek, trimmed, thinly sliced
1 None red bell pepper, deseeded, chopped
2 cloves garlic, sliced
1 tsp fennel seeds
1 bulb baby fennel, thinly sliced, fronds reserved
1/4 tsp saffron strands
1 cup white wine
4 cups fish stock
1 (13.5 oz) can chopped tomatoes
1 1/2 lb firm white fish, skin removed, cubed
1/2 lb cherry tomatoes, halved
2 tbsp fresh basil leaves, shredded
None None crusty bread, to serve

Preparation

Bring a saucepan of water to a boil. Add couscous and simmer for 10 mins. Drain. Set aside.
Meanwhile, in a large saucepan, heat oil over medium heat. Add leek, pepper, garlic and fennel seeds. Cook, covered, for 5 mins. Add fennel and saffron and cook for 5 mins. Add wine and simmer until reduced by 1/2. Add stock and diced tomatoes. Bring to a boil, reduce heat and simmer, covered, for 20 mins.
To finish, add fish and cherry tomatoes to soup. Simmer for 2-3 mins, until fish is just cooked through. Add couscous and basil. Serve garnished with reserved fennel fronds and crusty bread.