Fish Soup with Potatoes and Fennel Recipe – Sunset Magazine
Fish Soup with Potatoes and Fennel
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Kitchen scale
- Colander
- Wooden spoon
- Slotted spoon
- Ladle
- Mixing bowl
- Paring knife
- Soup bowl
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
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