Italian Fish And Fennel Soup - cooking recipe
Ingredients
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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
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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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