- In a large pot over medium heat, soften the fennel, onion and garlic in the oil for 5 minutes. Season with salt and pepper. Deglaze with the wine and let reduce until almost dry.
- Add the broth, tomatoes, tomato paste, fennel seeds and red pepper flakes. Bring to a boil. Simmer over medium-low heat for 20 minutes or until the vegetables are tender and the broth is slightly thickened.
- Season the fish with salt and pepper. Add to the broth along with the white beans. Cover and cook for 10 minutes or until the fish breaks apart with a fork.
- Serve the soup in bowls. Garnish with the fennel fronds. Drizzle with lemon juice and olive oil. Serve with slices of toasted country bread, if desired.