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.
1
Chop onion and garlic finely. Slice fennel thinly. Sauté fennel, onion, and garlic in a pot.
- 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.
- Canned tomatoes: 420 g
- Fish stock: 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.
- Cod fillet: 500 g
- Pesto: 1 tablespoon
4
Add salt and pepper to taste.
5
Serve with croutons, sprinkled with grated parmesan.
- Grated Parmesan cheese: 50 g
