SEAFOOD AND FENNEL SOUP
Categories Soup/Stew Fish Mushroom Potato Tomato Wheat/Gluten-Free Halibut Snapper Fennel Bon Appétit
Yield Serves 6
Number Of Ingredients 16
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add mushrooms and sauté until golden, about 5 minutes. Set mushrooms aside.
- Cook bacon in heavy large Dutch oven over medium heat until almost crisp, stirring often, about 3 minutes. Add onion, fennel, bell pepper, fennel seeds and garlic; sauté until vegetables are almost tender, about 5 minutes. Add potatoes, chicken broth, tomatoes with their juices and tomato sauce and bring to boil. Reduce heat and simmer until potatoes are almost tender, about 25 minutes. Mix in mushrooms. (Can be made 1 day ahead. Cover and refrigerate. Bring soup to simmer before continuing.)
- Add halibut, red snapper and sole to soup and simmer just until fish is cooked through, about 6 minutes. Season with salt and pepper. Ladle into bowls. Sprinkle with parsley.
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Emmanuel Kasonde
[email protected]This is one of my favorite soup recipes. It's so flavorful and comforting.
Sadiyaislam Female
[email protected]I made this soup in my slow cooker and it turned out great! It was so easy to make and the flavor was amazing.
Connor Barbour
[email protected]This soup is a great way to use up leftover seafood. I added some shrimp and crab to mine and it was delicious.
Ntwali Mallick
[email protected]The soup was good, but I think it could have used more fennel. I would add more next time.
Muhammad Ahad
[email protected]I found the soup to be a bit too salty. I would recommend using less salt next time.
Jackline Martin
[email protected]This soup is delicious! I will definitely be making it again.
Kutbi Joiya
[email protected]I followed the recipe exactly and the soup turned out perfectly. I would definitely recommend this recipe to others.
Ashraf Qureshi
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved the unique flavor.
Big Bro12
[email protected]I love the combination of seafood and fennel. This soup is perfect for a cold winter day.
Majrul Ansari
[email protected]This was my first time making seafood and fennel soup, and it was a success! The soup was flavorful and comforting.
Sadia S
[email protected]The soup turned out great! The fennel gave it a nice flavor that was both subtle and distinct.
Cindy Hammel
[email protected]This soup was a delightful blend of seafood and fennel flavors. The fennel added a subtle anise note that complemented the briny seafood perfectly.