Fish Soup with Tomato and Fennel | RICARDO

Name: Fish Soup with Tomato and Fennel | RICARDO
Total time: 55 min
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

www.ricardocuisine.com

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

Keywords

soup recipes
fish
fish soup
fish recipes
fennel
tomatoes
weekday recipes
dinner ideas
weekday dinner ideas
weeknight meal ideas
easy recipes
fennel fronds

View full recipe on www.ricardocuisine.com

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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