Leek and fennel soup with poached haddock

Prep 25 min
Total 50 min
Makes 4 Servings

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3 tbsp
3 tbsp
Pernod, or ouzo
2 tsp
500 g
wild Atlantic haddock, caught with handline
1 tbsp
garlic cloves, minced
leeks, white parts only, chopped
fennel bulb, chopped, fronds reserved
900-mL carton
1/4 tsp
1/3 cup
35% cream
2 tbsp
chopped fresh parsley
2 tsp


  • 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.

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.


Calories 344, Protein 28 g, Carbohydrates 18 g, Fat 19 g, Fibre 4 g, Sodium 1001 mg. Excellent source of Vitamin B6
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