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Italian fish and fennel soup

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 onion, chopped

  3. 1 fennel bulb, chopped

  4. 2 garlic cloves, crushed

  5. 1 1/2 cups (375ml) fish stock

  6. 1 cup (250ml) passata

  7. 1 bay leaf

  8. 200g barramundi fillet, skin and bones removed, cut into strips

  9. 200g john dory fillet, skin and bones removed, cut into strips

  10. toasted Italian-style bread, to serve

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan on medium. Pan-fry onion, fennel and garlic for 4 minutes, until soft. Add fish stock, 1½ cups water, passata and bay leaf. Bring to boil. Simmer (covered) for 15 minutes.

  2. Remove bay leaf. Using a hand blender, blend tomato mixture until smooth. Strain through a sieve and return to saucepan.

  3. Return to medium heat and season with salt to taste. Add fish and simmer for 2-3 minutes, until fish is cooked. Serve with a grinding of pepper and toast.

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