Fish Soup with Tomato and Fennel

Name: Fish Soup with Tomato and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tablespoons olive oil; 1 large onion (chopped); 2 cloves garlic (minced); 1 bulb fennel (sliced); 800 grams canned diced tomatoes; 1 litre fish stock; 1 teaspoon fennel seeds (optional); 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 500 grams white fish fillets (such as cod or haddock); 1 tablespoon lemon juice (freshly squeezed); fresh parsley (chopped, for garnish)

45 min 4 servings Medium

All Recipes

Fish Soup with Tomato and Fennel

A hearty fish soup with tomato and fennel, perfect for warming up on a chilly day.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Medium

Fish soup with tomato and fennel is a classic dish that captures the essence of coastal cuisine. The combination of tender white fish, sweet tomatoes, and aromatic fennel creates a flavourful and comforting bowl that warms you from the inside out. This recipe is inspired by traditional French fish soups, known for their simplicity and depth of flavour. Perfect for a chilly evening, this soup is both elegant and satisfying, making it an excellent choice for a family dinner or a special occasion.

Ingredients

Servings

Soup Base

Fish and Garnish

Instructions

Sauté vegetables

In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.

Pro tip: Ensure the garlic does not burn by stirring frequently.

Add fennel

Stir in the sliced fennel and fennel seeds, if using. Cook until the fennel softens, about 5 minutes.

Pro tip: Fennel should be tender but not browned.

Add tomatoes and stock

Pour in the canned tomatoes and fish stock. Season with salt and pepper. Bring to a simmer and cook for 10 minutes.

Pro tip: Crush the tomatoes slightly with a spoon for a smoother texture.

Prepare the fish

Cut the fish fillets into bite-sized pieces. Add them to the pot, cooking until just opaque, about 5-7 minutes.

Pro tip: Do not overcook the fish to keep it tender.

Add lemon juice

Stir in the lemon juice and adjust seasoning as needed.

Pro tip: Lemon juice adds a fresh brightness to the soup.

Serve

Ladle the soup into bowls and garnish with chopped parsley. Serve hot.

Pro tip: Serve with crusty bread to soak up the delicious broth.

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Tips & Tricks

<ul><li>Choose fresh, firm white fish for the best texture.</li><li>Fennel seeds can be used if fresh fennel is unavailable.</li><li>Adjust the seasoning to taste after simmering.</li><li>For a richer flavour, add a splash of white wine.</li></ul>

Serving Suggestions

This fish soup is best served hot, garnished with fresh herbs such as parsley or dill. Pair it with crusty bread for dipping, or a light salad to complement the hearty flavours. If you have any leftovers, store them in an airtight container in the fridge for up to three days. Reheat gently to preserve the texture of the fish.