Fish Soup

If you wish, substitute diced potatoes for the white beans. Adjust the quantity of broth according to your preferences to obtain a more or less consistent soup.

Make: 4 to 6 servings
Preparation: 10 minutes
Cooking: 30 minutes
Storage: 2-3 days
Freezing: 3 months

Fish Soup
  • Ingredients

    • 1 finely chopped fennel bulb
    • 5 ml (1 teaspoon) ground fennel seeds
    • 30 ml (2 tablespoons) olive oil
    • 60 ml (¼ cup) dry white wine
    • 30 ml (2 tablespoons) capers with their juice
    • 1 jar of Rao’s sensitive sauce
    • 1 liter (4 cups) chicken or fish broth
    • 1 can (540 ml) of canned white beans, rinsed and drained
    • 500 ml (2 cups) baby spinach
    • 400 g white-fleshed fish (cod, haddock, sole, etc.), cut into cubes
    • 1 lemon, cut into quarters for serving
    • Salt and pepper to taste
  • Directions

    1. In a large pot, sauté finely chopped fennel and ground fennel seeds in olive oil.
    2. Once the fennel is softened, add white wine and capers with their juice, then reduce the liquid by half.
    3. Add Rao’s sensitive sauce and chicken or fish broth.
    4. Bring to a boil and let simmer for about 15 minutes on low heat.
    5. Add white beans, spinach, and fish seasoned with salt and pepper.
    6. Cover and let simmer gently for 10 minutes.
    7. Serve the fish soup with a wedge of lemon.