- Heat a large pot over medium-high. Finely dice fennel and reserve fronds. Add oil, then onion, carrots, fennel and potato. Cook, stirring frequently, until vegetables begin to soften, 5 min. Stir in 1 1/2 cups of water, tomatoes, clam juice and bay leaf. Bring to a boil, then reduce heat to medium. Cover and gently boil, stirring occasionally until vegetables are tender, about 10 min.
- Remove frozen fish from package and place in a colander. Rinse with cold running water until defrosted slightly (this makes it easier to cut). Pat dry and cut into 1-in. pieces.
- Stir fish, salt and chili flakes into soup. Cook, uncovered, until fish is opaque, 5 min. Remove bay leaf. Ladle soup into bowls and top with fennel fronds.
Protein 23 g
Carbohydrates 26 g
Fat 8 g
Sodium 829 mg