Fish Soup with Potatoes and Fennel Recipe – Sunset Magazine

Ingredients

• 4 cups chicken broth
• 1 cup Sauvignon Blanc or other dry white wine
• 1/2 cup whipping cream
• 1 teaspoon fennel seed
• 3/4 teaspoon fresh or dried thyme leaves
• 1 1/2 pounds Yukon Gold or other thin-skinned potatoes
• 2 heads fennel (3 1/2 to 4 in. wide)
• 1/2 pound mussels in shells
• 1/2 to 3/4 pound shrimp (16 to 20 per lb.)
• 1 pound Chilean seabass