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Modern Australian recipes

Italian fish and fennel soup recipe

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Created by Lucy Nunes

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Photography: Stuart Scott

Cuisine: Modern Australian
Servings: Serves 4
Cooking Time: Less than 60 minutes
Course: Entree, Lunch, Side dish

Italian fish and fennel soup

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 fennel bulb, chopped
2 garlic cloves, crushed
1½ cups (375ml) fish stock
1 cup (250ml) passata
1 bay leaf
200g barramundi fillet, skin and bones removed, cut into strips
200g john dory fillet, skin and bones removed, cut into strips
toasted Italian-style bread, to serve

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Preparation

1. Heat oil in a large saucepan on medium. Pan-fry onion, fennel and garlic for 4 minutes, until soft. Add fish stock, 1½ cups water, passata and bay leaf. Bring to boil. Simmer (covered) for 15 minutes.

2. Remove bay leaf. Using a hand blender, blend tomato mixture until smooth. Strain through a sieve and return to saucepan.

3. Return to medium heat and season with salt to taste. Add fish and simmer for 2-3 minutes, until fish is cooked. Serve with a grinding of pepper and toast.

If you enjoyed this Italian fish and fennel soup recipe then browse more Modern Australian recipes, child-friendly recipes, low-fat recipes, low-carb recipes, heart-friendly recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 601 Modern Australian Restaurants.

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1.	Valentino's		Northbridge
2.	Smithfield Tavern		Smithfield
3.	Benny's Bar & Cafe		Fremantle
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5.	Stirling Hotel		Stirling
6.	Inn Mahogany Creek		Mahogany Creek
7.	Morning Star Estate		Mt Eliza
8.	Anise		City
9.	Artespresso		Kingston
10.	The Boat House by the Lake		Barton

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