Preparation time:

15 minutes

Cooking time:

20 minutes

Makes:

4 Servings

 
John Cullen

Ingredients

• 1/2 large fennel bulb
• 2 tbsp olive oil
• 1  small onion, finely diced
• 2 carrots, finely diced
• 1 yukon gold potato, grated
• 796 ml can diced tomatoes
• 236 ml bottle clam juice
• 1 bay leaf
• 400 g pkg frozen white-fish fillets, such as haddock or tilapia
• 1/2 tsp salt
• 1/8 chili flakes (optional)

Instructions

• 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.

Nutrition (per Serving)

calories

258 

protein

23 g

carbohydrates

26 g

fat

8 g

sodium

829 mg