Name: Fish soup with fennel
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1/4 cup olive oil; 1 leek, finely sliced; 1 red onion, halved and finely sliced; 1 stalk celery, finely sliced; 1 fennel bulb, finely sliced (reserve leaves to garnish); 2 clove garlic, finely sliced; 2 bay leaves; 2 stalks thyme; 2 stalks flat-leaf parsley; 2 x 4cm pieces orange peel (use a potato peeler); pinch saffron threads; pinch chilli flakes; 1 tablespoon pernod; 400 gram can cherry tomatoes; 4 cup fish stock; juice and zest 1 orange; 500 gram monkfish fillets, cubed; 1/2 cup flat-leaf parsley leaves, to garnish

Fish soup with fennel

Here’s a French style fish soup that’s bursting with aniseed flavours and fresh herbs, that’s still light enough to enjoy when the weather is a little warmer.

Ingredients

1/4 cup olive oil

1 leek, finely sliced

1 red onion, halved and finely sliced

1 stalk celery, finely sliced

1 fennel bulb, finely sliced (reserve leaves to garnish)

2 clove garlic, finely sliced

2 bay leaves

2 stalks thyme

2 stalks flat-leaf parsley

2 x 4cm pieces orange peel (use a potato peeler)

pinch saffron threads

pinch chilli flakes

1 tablespoon pernod

400 gram can cherry tomatoes

4 cup fish stock

juice and zest 1 orange

500 gram monkfish fillets, cubed

1/2 cup flat-leaf parsley leaves, to garnish

Method

1.Heat the oil in a large pot and sauté the leek, onion, celery, fennel and garlic for 5–10 minutes, or until translucent.

2.Add herbs, peel, saffron, chilli and Pernod and sauté for 5 minutes.

3.Add tomatoes, stock and orange juice and zest and bring to the boil, reduce the heat and simmer for 10 minutes. Season to taste.

4.Add the fish and simmer gently for minutes. Remove the peel and herbs.

5.Serve soup immediately in warm bowls, garnished with parsley and fennel leaves.

If you’d like to bulk this soup up, add 2 cups of peeled potato, cut into 2cm cubes, when sautéing the vegetables at the start.
Note

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Ingredients

Method

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