Fish Soup with Tomato and Fennel | RICARDO

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