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Fish Soup With Potatoes And Fennel Recipe - Cooking Index

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Fish Soup With Potatoes And Fennel

Type: Fish
Serves: 6 people

Recipe Ingredients

4 cups 948mlChicken broth
1 cup 237mlSauvignon blanc or other dry white wine
1/2 cup 118mlWhipping cream
1 teaspoon 5mlFennel seed
3/4 teaspoon 3.8mlFresh thyme leaves - or dried
1 1/2 lbs 681g / 24ozPotatoes - * see note
2   Fennel - (3 1/2 to 4" wide)
1/2 lb 227g / 8ozMussels in shells
3/4 lb 340g / 11ozShrimp - (16-20 count)
1 lb 454g / 16ozChilean sea bass

Recipe Instructions

*Yukon Gold or other thin-skinned potatoes.

1. In a 6- to 8-quart pan, combine broth, wine, cream, fennel seed, and thyme.

2. Peel potatoes and thinly slice into pan. Cover pan and turn heat to high.

3. Trim tops from fennel and save the feathery greens. Trim off root ends, bruised areas, and coarse fibers from sides of fennel. Rinse and thinly slice fennel and add to soup. When mixture boils, reduce heat and simmer until potatoes are very tender when pierced, about 20 minutes.

4. Meanwhile, rinse feathery fennel greens and chop.

5. Scrub mussels and pull off beards.

6. Shell, devein, and rinse shrimp.

7. Cut sea bass into 1-inch chunks.

8. When potatoes are tender, add mussels. Cover and simmer 3 minutes. Add shrimp and sea bass and simmer until mussels open, 3 to 5 minutes more. Ladle into bowls and sprinkle with reserved fennel greens.

Source:
Sunset Magazine, April 1997

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