Fish soup with fennel

4 servings

30 minutes

Fish soup with fennel is a harmony of fresh seafood and aromatic herbs. Chinese cuisine is renowned for its refined flavors, and this soup is no exception. Fennel adds a light anise note that pairs beautifully with the tender cod fillet. Tomatoes give the soup a tangy kick, while pesto adds richness. The soup is served with crispy croutons and parmesan, creating a balance of textures. It's the perfect dish for a cool evening, warming and satisfying. With its rich composition, the soup is not only delicious but also healthy, nourishing the body with vitamins and proteins. It works well as a main dish and complements festive tables. Its simplicity in preparation makes it accessible to anyone wanting to enjoy the exquisite taste of Asian cuisine.

Energy value per serving

• Calories: 219.3
• Proteins: 29.1g
• Fats: 7.1g
• Carbohydrates: 9.5g

Ingredients

• Cod fillet: 500 g
• Onion: 1 head
• Garlic: 3 clove
• Fennel: 1 head
• Canned tomatoes: 420 g
• Fish broth: 500 ml
• Pesto: 1 tbsp
• Grated Parmesan cheese: 50 g

Cooking steps

1. Chop onion and garlic finely. Slice fennel thinly. Sauté fennel, onion, and garlic in a pot.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 3 cloves
   • Fennel: 1 head

2. Add crushed canned tomatoes and fish broth to the pot, and boil for 5 minutes.

   Required ingredients:

   • Canned tomatoes: 420 g
   • Fish broth: 500 ml

3. Cut the cod fillet into cubes and add to the pot, cook for another 3 minutes, then mix with 1 tablespoon of pesto.

   Required ingredients:

   • Cod fillet: 500 g
   • Pesto: 1 tablespoon

4. Add salt and pepper to taste.

5. Serve with croutons, sprinkled with grated parmesan.

   Required ingredients:

   • Grated Parmesan cheese: 50 g