Name: Italian fish and fennel soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 1 fennel bulb, chopped; 2 clove garlic, crushed; 1 1/2 cup (375ml) fish stock; 1 1/2 cup water; 1 cup (250ml) passata; 1 bay leaf; salt and pepper, to season; 200 gram barramundi fillet, skin and bones removed, cut into strips; 200 gram john dory fillet, skin and bones removed, cut into strips; toasted italian-style bread, to serve

Italian fish and fennel soup

Hot, fragrant and wonderfully warming, this Italian fennel spiced soup is full of tender, flaky fish pieces to create a hearty Winter dish.

Serves 4

Prep

10M

Cook

25M

Total

35M

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Ingredients

1 tablespoon olive oil

1 onion, chopped

1 fennel bulb, chopped

2 clove garlic, crushed

1 1/2 cup (375ml) fish stock

1 1/2 cup water

1 cup (250ml) passata

1 bay leaf

salt and pepper, to season

200 gram barramundi fillet, skin and bones removed, cut into strips

200 gram john dory fillet, skin and bones removed, cut into strips

toasted italian-style bread, to serve

Method

1.Heat oil in a large saucepan on medium. Saute onion, fennel and garlic 4 minutes, until soft. Add fish stock, water, passata and bay leaf. Bring to boil. Simmer, covered, 15 minutes.

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

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

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Ingredients

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