Tomato, Fennel, Cod and Shrimp Soup
8 servings
40 minutes
Putting cod, shrimp, tomatoes and fennel together was invented on the shores of the Mediterranean Sea. Therefore, you will also need good white wine and olive oil.
Calories357.3kcal
Proteins29grams
Fats8.9grams
Carbohydrates34.6grams
Fennel
400
g
Garlic
4
clove
Onion
2
pc
Potato
600
g
Oranges
4
pc
White wine
400
ml
Fish stock
3
l
Peeled shrimp
500
g
Parsley
20
g
Cod
500
g
Lemon
1
pc
Olive oil
50
ml
Salt
to taste
Ground black pepper
to taste
1
In a deep skillet, sauté sliced onions and thinly shredded fennel in olive oil until golden, add orange juice and zest, and wine. Reduce the liquid to a syrupy consistency.
- Fennel: 400 g
- Onion: 2 pieces
- Oranges: 4 pieces
- White wine: 400 ml
- Olive oil: 50 ml
2
Put diced or sliced potatoes, tomatoes, and garlic into the same saucepan and sauté for three to four minutes, then pour in the broth and cook for fifteen minutes.
- Potato: 600 g
- Pelati (whole peeled tomatoes): 800 g
- Garlic: 4 cloves
- Fish stock: 3 l
3
Put cod cut into large cubes and shrimp in a pot and boil for five minutes. Season with chopped parsley and lemon juice, salt and pepper to taste.
- Cod: 500 g
- Peeled shrimp: 500 g
- Parsley: 20 g
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
