Name: Fish and fennel soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 15 gram butter; 1 fennel bulb, chopped; 3 potatoes, peeled, diced; 2 tablespoon plain flour; 4 cup (1l) fish stock; 750 gram firm white fish fillets, cut into bite-size pieces; 1 cup (250ml) hot milk; 1 cup chopped parsley; crusty bread, to serve

Fish and fennel soup

Serves 4

Prep

Cook

25M

Total

30M

Skip to Recipe

Ingredients

15 gram butter

1 fennel bulb, chopped

3 potatoes, peeled, diced

2 tablespoon plain flour

4 cup (1l) fish stock

750 gram firm white fish fillets, cut into bite-size pieces

1 cup (250ml) hot milk

1 cup chopped parsley

crusty bread, to serve

Method

1.In a heavy-based saucepan, melt butter on low heat. Cook fennel 5 minutes, stirring, until golden and soft.

2.Add potato and stir in flour. Add stock and bring to a simmer. Cook 10 minutes, until thickened. Add fish pieces and cook 6 minutes, until tender. Stir in hot milk and heat slowly without boiling. Season to taste and stir in parsley. Ladle into serving bowls and serve with crusty bread.

This soup can also be made with smoked fish, blanched first in hot water for 3 minutes and then drained to remove its excess salt.
Note

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