Denis Bernard’s Fish Soup | RICARDO

Ingredients

• 1 onion, chopped
• 4 cloves garlic, finely chopped
• 1 yellow bell pepper, cubed
• 1 stalk celery, diced
• 1 fennel bulb, cubed
• 2 tablespoons (30 ml) olive oil
• Salt and pepper
• 1 can 28 oz (796 ml) diced tomatoes
• 1 can 147 g small clams
• 3/4 cup (180 ml) orange juice, with pulp
• 1 lb (454 g) cod or other white fish fillet (tilapia, monkfish ...), cubed
• Baguette slices, toasted