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!
- Sans noix
- Sans lactose
- Sans gluten
- Sans produits laitiers
- Sans oeufs
Categories
Ingredients
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- 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