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


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  • 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

How to Make Fish Soup


  1. Heat the oil in a large pot over medium heat. Add the fennel, shallots, and garlic. Saute for 5 minutes.
  2. stir 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.
  3. Taste and adjust the seasoning with salt and red pepper flakes. Garnish with fennel fonds.

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About Fish Soup

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

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