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Sea bass and fennel soup

  • 6servings
  • 35minutes
  • 263calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tbsp extra virgin olive oil

  2. 1 leek, sliced

  3. 1 bulb of fennel, roughly chopped

  4. 300 ml (10 fl oz) dry white wine

  5. 900 ml (1 1/2 pints) fish stock

  6. 125 g (4 1/2 oz) conchigliette (soup pasta shells)

  7. 450 g (1 lb) sea bass fillets, skinned and cut into chunks

  8. 2 tomatoes, skinned, seeded and chopped

  9. 1 tbsp cornflour

  10. 115 g (4 oz) peeled cooked prawns

  11. 1/2 tsp chilli sauce, or to taste

  12. 2 tbsp single cream

  13. 2 tbsp chopped fresh parsley

  14. salt and pepper

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large heavy-based saucepan. Add the leek and fennel, and cook for about 5 minutes, stirring occasionally.

  2. Pour in the wine and fish stock, and bring to the boil. Add the pasta and stir the soup once, then leave to simmer for about 8 minutes or until the pasta is almost tender.

  3. Gently stir in the chunks of sea bass and the tomatoes, with salt and pepper to taste. Cook over a low heat for a further 2–3 minutes or until the fish is just firm.

  4. Meanwhile, blend the cornflour to a smooth paste with 2 tbsp water. Stir the cornflour mixture into the soup and bring it to the boil, stirring constantly. Add the cooked prawns and simmer gently for a further minute.

  5. Stir in the chilli sauce to taste. Add the cream and parsley, stir to mix and serve immediately.

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