Italian Fish And Fennel Soup - cooking recipe

Ingredients
    1 tbsp olive oil
    1 None onion, chopped
    1 None fennel bulb, chopped
    2 cloves garlic, minced
    1 2/3 cups fish stock
    1 cup tomato puree
    1 None bay leaf
    7 oz white fish, skin and bones removed, cut into strips
    7 oz sole fillet, skin and bones removed, cut into strips
    None None toasted Italian bread, to serve
Preparation
    Heat oil in a large saucepan over medium heat. Saute onion, fennel and garlic for 4 mins, until soft. Add fish stock, 1/2 cup water, tomato puree and bay leaf. Bring to a boil then simmer, covered, for 15 mins. Remove bay leaf and blend until smooth. Strain.
    Return to medium heat. Season. Add fish and simmer for 2-3 mins, until fish is cooked. Serve with toast.

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