Four Fish And Fennel Soup Recipe

Ingredients

2 tbsps olive oil

2 tbsps fennel seed, crushed

2 garlic cloves, minced

1 small red onion, chopped

1/2 tsp crushed red pepper flakes

2 or 3 large bulbs fennel, trimmed, cored, and thinly sliced

2 large tomatoes, seeded, and coarsely chopped (Canned whole tomatoes squeezed and broken up by hand works also)

5 cups fish stock or chicken stock

1 lb red new potatoes, scrubbed and diced

1/2 lb salmon fillet, skinned and cut into 1 inch chunks

1/2 lb snapper or halibut fillet, cut into 1 inch chunks

1/2 lb medium shrimp, shelled and deveined

1/2 lb bay scallops

salt and pepper

Preparation

In a large heavy nonreactive pot, heat oil over medium-high heat. Add fennel seed, garlic, onion, and red pepper flakes and cook for about 8 minutes. Stir in tomatoes and cook until bubbly. Add stock, bring to a boil, and add potatoes. Reduce heat and cook until potatoes are tender, about 15 minutes. Add salmon and snapper, simmer 3 minutes, and then add the shrimp and scallops. Simmer another 3 minutes. Taste for salt and pepper and serve.