Fennel and Fish Soup

Fennel and Fish Soup

  • Preparation 25 min
  • Cooking 25 min
  • Servings 4
Featured in RICARDO Magazine (FALL 2016)

Categories

Ingredients

    • 1 bulb fennel, diced
    • 1 onion, chopped
    • 2 tbsp (30 ml) olive oil
    • 2 bell peppers, seeded and diced
    • 6 cups (1.5 litres) chicken broth
    • 1 can (19 oz/540 ml) kidney beans, rinsed and drained
    • 1 can (14 oz/398 ml) diced tomatoes
    • 1/2 lb (225 g) mahi mahi or other firm-fleshed white fish, cubed
    • 1 zucchini, diced
    • 1/4 cup (10 g) torn fresh basil leaves
    • Salt and pepper

Preparation

Personal Note