Quick Fish Chowder with Tomato & Fennel
The sweetness of tomato and the flavour of fennel seed give this delicious soup a unique taste. Use a firm white fish such as cod, halibut, or tilapia that won’t fall apart in the hot soup.
Number of servings : 4
Prep time: 8 Minutes
Cooking time: 25 Minutes
Type of meal : | Soups | Soups
Special diet :
1 tablespoon olive oil
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 teaspoon fennel seeds
2 cups bottled clam juice or fish stock
1 can (410 mL) stewed tomatoes
1/2 cup dry white wine
1/2 pound red potatoes, unpeeled, cut into small dice
1 pound firm fish fillets, such as cod, cut into 8 pieces
1/4 cup coarsely chopped parsley
1. In large saucepan over medium-high heat, heat oil. Add onion and garlic. Sauté until softened, 5 minutes. Add fennel seeds. Sauté 30 seconds. Add clam juice, tomatoes, wine, and potatoes. Simmer, uncovered, until potatoes are tender, 15 minutes.
2. Add fish and parsley. Bring to a gentle boil. Remove from heat and serve immediately.