Italian fish and fennel soup recipe
Ingredients1 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
Preparation1. 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.
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