Fish Soup

Fish Soup Fish Soup
Prep Time: 10 mins
Total Time: 40 mins
Serves: 4 to 6 People

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.

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

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

Tips

  • Storage: 2-3 days
  • Freezing: 3 months

Made With

Sensitive Marinara Sauce

Sensitive Marinara Sauce