Fish Soup with Tomato and Fennel

Fish Soup with Tomato and Fennel

  • Preparation 20 min
  • Cooking 35 min
  • Servings 4

This weeknight soup takes white fish and fennel and creates a dish the whole family will enjoy!

  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

    • 1 fennel bulb, thinly sliced, fronds reserved for serving
    • 1 onion, thinly sliced
    • 2 garlic cloves, thinly sliced
    • 2 tbsp (30 ml) olive oil
    • 1/4 cup (60 ml) white wine or pastis
    • 3 cups (750 ml) vegetable broth
    • 1 can (19 oz/540 ml) diced tomatoes
    • 3 tbsp (45 ml) tomato paste
    • 1/2 tsp ground fennel seeds
    • 1/4 tsp red pepper flakes (optional)
    • 3/4 lb (340 g) skinless, thick white fish fillets (such as cod, monkfish, haddock), cut into large cubes
    • 1 can (14 oz/398 ml) white beans, rinsed and drained
    • Lemon wedges, for serving

Preparation

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