Welcome to a culinary journey that will tantalize your taste buds and transport you to the coastal regions where the sea's bounty meets the aromatic essence of fennel. Seafood and fennel soup is a symphony of flavors, a harmonious blend of delicate seafood and the refreshing, slightly sweet, and subtly bitter notes of fennel. Prepare to embark on a delightful adventure as we explore the depths of this delectable soup, uncovering the perfect recipe to satisfy your cravings.
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CIOPPINO (SEAFOOD SOUP) WITH FENNEL AND GARLIC
This is a tomato based broth with oodles of seafood, fennel and of course garlic in it since it is served at the stinking rose restaurant in LA Use ingredients as a guide, because fresh and local seafood will be best. It is actually a very simple recipe just with lots of choices to put in it :) The first part can be done early too, and then just reheated when you want to pop in the seafood. Prrp time includes chopping onions, etc.
Provided by MarraMamba
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a large, heavy saucepan, heat 2 tablespoons of the olive oil over medium-low heat. Add the chopped fennel, onion, shallots, and garlic and sauté for 4 to 5 minutes, until golden brown. Stir in the wine, then the tomatoes, parsley, red pepper flakes, clam juice, and water. Season with salt and pepper. Bring to a boil over high heat, then decrease the heat to low and simmer for 30 minutes. Add the butter and stir to melt, then remove from heat.
- In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium heat and toss on the mussels and clams. Cook for 4 minutes. As the mussels and clams begin to open, add the fish, calamari, and shrimp, and sprinkle with salt and pepper. Sauté for 2 to 3 minutes, until the shrimp turn pink. Discard any mussels or clams that don't open. Add 1 cup of the tomato mixture and simmer for 5 minutes. Transfer the contents of the skillet to the saucepan with the remaining tomato mixture and simmer for 2 to 3 minutes.
- Ladle into soup bowls. Sprinkle with the basil, garnish with the fennel fronds, and serve immediately.
SEAFOOD AND SAFFRON TOMATO AND FENNEL SOUP
Steps:
- Heat the oil in a large pot over medium heat. Add the garlic, fennel, celery and onion and saute for 5 minutes, until vegetables are softened. Add tomatoes and their juices, 4 cups water, 1/2 cup white wine, saffron, thyme and kosher salt to the pot. Simmer for 30 minutes. Meanwhile, steam the nussels in the remaining 1/2 cup wine in a large skillet just until they open. Allow to cool slightly and then remove the mussels from the shells and strain the liquid. During the last 5 minutes of cooking, add the mussels and the steaming liquid, shrimp and fish to the tomato saffron broth. Stir in the orange zest. Serve soup with sprinkle of chopped chives and a selection of baguette crisps.
SEAFOOD AND FENNEL SOUP
Categories Soup/Stew Fish Mushroom Potato Tomato Wheat/Gluten-Free Halibut Snapper Fennel Bon Appétit
Yield Serves 6
Number Of Ingredients 16
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add mushrooms and sauté until golden, about 5 minutes. Set mushrooms aside.
- Cook bacon in heavy large Dutch oven over medium heat until almost crisp, stirring often, about 3 minutes. Add onion, fennel, bell pepper, fennel seeds and garlic; sauté until vegetables are almost tender, about 5 minutes. Add potatoes, chicken broth, tomatoes with their juices and tomato sauce and bring to boil. Reduce heat and simmer until potatoes are almost tender, about 25 minutes. Mix in mushrooms. (Can be made 1 day ahead. Cover and refrigerate. Bring soup to simmer before continuing.)
- Add halibut, red snapper and sole to soup and simmer just until fish is cooked through, about 6 minutes. Season with salt and pepper. Ladle into bowls. Sprinkle with parsley.
Tips:
- Use fresh seafood. Fresh seafood has a more delicate flavor and texture than frozen seafood. If you can, buy seafood that was caught locally and sustainably.
- Don't overcook the seafood. Seafood cooks quickly, so it's important to be careful not to overcook it. Overcooked seafood is tough and chewy.
- Use a variety of vegetables. Vegetables add flavor and texture to seafood soup. Try using a variety of vegetables, such as fennel, carrots, celery, onions, and leeks.
- Use a good quality broth. The broth is the base of the soup, so it's important to use a good quality broth. You can use a store-bought broth or make your own.
- Season the soup to taste. Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of sour cream.
Conclusion:
Seafood and fennel soup is a delicious and healthy soup that is perfect for a light lunch or dinner. It's easy to make and can be tailored to your own taste. With its delicate flavor and variety of textures, seafood and fennel soup is a surefire hit.
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