Leek and fennel soup with poached haddock
Photo, Erik Putz
Ingredients
-
3 tbsp
olive oil
-
3 tbsp
Pernod
, or ouzo
-
2 tsp
lemon zest
-
500 g
wild Atlantic
haddock
, caught with handline
-
1 tbsp
fennel seeds
-
2
garlic cloves
, minced
-
2
leeks
, white parts only, chopped
-
1
fennel bulb
, chopped, fronds reserved
-
900-mL carton
vegetable broth
-
1/4 tsp
salt
-
1/3 cup
35%
cream
-
2 tbsp
chopped fresh
parsley
-
2 tsp
lemon juice
Instructions
- COMBINE 1 tbsp oil with 1 tbsp Pernod and 1 tsp lemon zest in a medium bowl. Add fish and coat with mixture.
- HEAT a large pot over medium-high. Toast fennel seeds, shaking the pot often, until fragrant, 2 to 3 min. Reduce heat to medium and add remaining 2 tbsp oil, then garlic, leeks and fennel. Cook until fennel is tender, about 5 min. Pour in remaining 2 tbsp Pernod and stir for 2 min. Add broth and salt. Gently boil, covered, for 10 min. Add fish and any liquid, pressing into the broth until fully submerged. Reduce heat to medium-low and simmer, covered, until cooked through, about 5 min. Carefully transfer fish into shallow bowls.
- STIR cream into broth, then ladle over fish.
- MIX remaining zest with parsley, fennel fronds and lemon juice in a small bowl. Garnish soup with mixture. Serve immediately.
Nutrition (per serving)
- Calories
- 344,
- Protein
- 28 g,
- Carbohydrates
- 18 g,
- Fat
- 19 g,
- Fibre
- 4 g,
- Sodium
- 1001 mg.
- Excellent source of
- Vitamin B6
Kitchen Tip: According to Oceanwise (the Vancouver Aquariums seafood conservation program), overfishing is the greatest threat to our oceans today. The world’s marine life is being quickly depleted. Consumers like us can help by shopping smart and always choosing seafood that has been caught or farmed in a way that ensures the long-term health and sustainability of that species and its ecosystem. Look for the Oceanwise logo on restaurant menus and in shops. Get lots more helpful info at oceanwise.ca.
