Fish Soup With Potatoes And Fennel

Recipe Ingredients

4 cups	948ml	Chicken broth
1 cup	237ml	Sauvignon blanc or other dry white wine
1/2 cup	118ml	Whipping cream
1 teaspoon	5ml	Fennel seed
3/4 teaspoon	3.8ml	Fresh thyme leaves - or dried
1 1/2 lbs	681g / 24oz	Potatoes - * see note
2		Fennel - (3 1/2 to 4" wide)
1/2 lb	227g / 8oz	Mussels in shells
3/4 lb	340g / 11oz	Shrimp - (16-20 count)
1 lb	454g / 16oz	Chilean 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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