Fish Soup

barbara lentz


Great flavor. I love fennel and it goes well with fish. Just the right amount of heat.

☆☆☆☆☆ 0 votes
6 to 8
15 Min
40 Min
Stove Top


3 Tbsp
olive oil
1 large
fennel bulb trimmed and thinly sliced discard the core and stalks reserving some fronds for garnish
2 medium
shallots chopped
4 clove
garlic minced
1/2 c
tomato paste
28 oz
crushed tomatoes
1 1/2 c
dry red wine
4 c
fish or vegetable stock
1 1/2 lb
fresh firm fish fillets such as cod, halibut, or salmon cut into 2 inch pieces
1 Tbsp
red pepper flakes
salt to taste


1Heat the oil in a large pot over medium heat. Add the fennel, shallots, and garlic. Saute for 5 minutes.
2stir in tomato paste, crushed tomatoes, wine, stock, and red pepper flakes. Reduce heat to low and simmer 30 minutes. Add the fish and simmer another 5 minutes.
3Taste and adjust the seasoning with salt and red pepper flakes. Garnish with fennel fonds.

About this Recipe

Course/Dish: Fish Soups
Main Ingredient: Fish
Regional Style: American