Italian fish and fennel soup

  • 35 mins cooking
  • Serves 6
  • Print


Italian fish and fennel soup
  • 2 (600g) fennel bulbs, coarsely chopped, fronds reserved
  • 1 1/2 cup (375ml) fish stock
  • 1 cup (250ml) water
  • 1 cup (250ml) bottled tomato pasta sauce
  • 500 gram skinless white fish fillets, cut into bite-sized pieces


Italian fish and fennel soup
  • 1
    Heat a large oiled saucepan over medium heat. Cook fennel, covered, stirring occasionally, about 10 minutes or until tender. Add stock, sauce and water. Bring to the boil. Simmer with lid on for 10 minutes. Using a slotted spoon, remove about 1 cup of fennel pieces; reserve.
  • 2
    Cool soup 10 minutes then blend or process, in batches, until smooth.
  • 3
    Return soup and reserved fennel to pan with fish. Simmer, uncovered, about 3 minutes or until fish is cooked. Season to taste.
  • 4
    Coarsely chopped reserved fennel fronds and sprinkle over soup before serving.

More From Women's Weekly Food