Fish Soup With Fennel

Fennel is a delicate, but distinctively flavored vegetable which complements the mild taste of fish in this satisfying soup. It's simple and elegant.

Slice the fennel and onion thinly , setting aside the green fennel fronds.

Cut fish in bite sized pieces.

Saute the fennel and onion in olive oil in a soup pot until soft but not brown.

Add seasonings , water and dashi.

Simmer , covered , on low for 15 minutes.

Add fish , wine and fennel fronds.

Continue simmering for 15 minutes.

Taste and adjust seasonings.

Serve with french bread and white wine.

You may substite 2 knorr fish boullion cubes or 2-8 oz.

Bottles of clam juice.

fennel bulb, onion, extra virgin olive oil, water, instant dashi stock, ground cayenne pepper, salt, dry white wine, fish fillet