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.
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Yamaha Riasat
[email protected]This soup was easy to make and incredibly flavorful. The fennel and saffron gave it a unique and delicious twist. I also loved the addition of the Pernod, which gave it a subtle anise flavor. I served it with a side of crusty bread and it was the per
Wajeeha Ajmal
[email protected]This soup was absolutely delicious! The flavors of the seafood, fennel, and saffron were perfectly balanced. I loved the addition of the Pernod, which gave it a subtle anise flavor. I served it with a side of crusty bread and it was the perfect meal
Cornwin Walker
[email protected]This soup was a bit too thick for my liking. I think I would have preferred it with less roux or perhaps some added liquid to thin it out. The flavor was good, but the texture was a bit off-putting.
Sahzad Gujjer
[email protected]This soup was a bit too salty for my taste. I think I would have preferred it with less salt or perhaps some added liquid to dilute the saltiness. The flavor was otherwise good, but the saltiness made it a bit hard to enjoy.
Md Saiful lslam
[email protected]I followed the recipe exactly, but my soup turned out way too sour. I think I must have accidentally added too much lemon juice. The flavor was otherwise good, but the sourness made it almost inedible.
Md Mirajul Islam
[email protected]This soup was absolutely delicious! The flavors of the seafood, fennel, and saffron were perfectly balanced. I loved the addition of the Pernod, which gave it a subtle anise flavor. I served it with a side of crusty bread and it was the perfect meal
Lekan wale
[email protected]I found this soup to be a bit too sweet. I think it needed more savory ingredients to balance out the sweetness of the fennel and saffron. I would have preferred it with some added vegetables or perhaps a bit of lemon juice.
Musa Kaleem
[email protected]This soup was a bit too spicy for my taste. I think I would have preferred it with less chili flakes or perhaps a different type of spice altogether. The flavor was otherwise good, but the spiciness was a bit overwhelming.
Mahmoud Mohsen
[email protected]I made this soup for a dinner party and it was a huge hit! Everyone loved the unique flavor of the fennel and saffron. I also appreciated how easy it was to make. Definitely a recipe I'll be making again.
Kamogelo Hakim
[email protected]This soup was a delicious and elegant dish. The fennel and saffron added a lovely flavor to the seafood. I served it with a side of crusty bread and it was the perfect meal for a special occasion. Highly recommend!
Ismail Zahir
[email protected]I followed the recipe exactly, but my soup turned out way too salty. I think I must have accidentally added too much salt. The flavor was otherwise good, but the saltiness made it almost inedible.
trisha Monique
[email protected]This soup was a bit too thick for my liking. I think I would have preferred it with less roux or perhaps some added liquid. The flavor was good, but the texture was a bit off-putting.
Sajjad Khan Lashari
[email protected]I found this soup to be a bit bland. I think it needed more seasoning, perhaps some salt and pepper or a bit of lemon juice. The fennel and saffron flavors were subtle, but I would have liked them to be more pronounced.
Marwa Hussien
[email protected]This soup was a bit too fishy for my taste. I think I would have preferred it with less seafood and more vegetables. The fennel and saffron flavors were nice, but they couldn't quite balance out the strong fishiness of the soup.
Migty dude
[email protected]I'm not usually a fan of seafood soups, but this one changed my mind. The fennel and saffron added so much flavor and depth to the broth. I also loved the addition of the Pernod, which gave it a subtle anise flavor. Will definitely be making this sou
Merveille Lassey
[email protected]This soup was easy to make and incredibly delicious. The fennel and saffron gave it a unique and flavorful twist. I added a bit of extra chili flakes for a touch of heat, and it was perfect. Definitely recommend trying this recipe.
ochai destiny
[email protected]This soup was a total hit with my family! Everyone loved the delicate flavor of the fennel and the generous amount of seafood. The saffron added a beautiful golden color and a subtle hint of spice. I served it with crusty bread for dipping, and it wa
Hasnainkhan Khanhasnain
[email protected]Absolutely loved this soup! The combination of seafood and fennel was unique and incredibly flavorful. The fennel added a lovely anise flavor that complemented the seafood perfectly. I also appreciated the simplicity of the recipe, which allowed the
Jimmy Stoll
[email protected]This seafood and fennel soup was a delightful culinary journey. The flavors of the seafood, fennel, and saffron harmonized beautifully, creating a rich and satisfying broth. I especially appreciated the subtle sweetness from the fennel, which balance