Seafood and fennel soup

1 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
8 ounces Mushrooms; thickly sliced
6 Bacon slices; chopped
1 large Onion; coarsely chopped
1 cup Thinly sliced fennel
¼ cup Chopped red bell pepper
1 tablespoon Crushed fennel seeds
2 larges Garlic cloves; chopped
1½ pounds Red-skinned potatoes; unpeeled, cut into
; 1/2-inch pieces
3½ cup Canned chicken broth
2 cans Diced peeled tomatoes; (14 1/2-ounce)
1 can Tomato sauce; (8-ounce)
1 Halibut fillet; cut into 1-inch
; pieces (1-pound)
8 ounces Red snapper fillets; cut into 1-inch
; pieces
8 ounces Sole fillets; cut into 1-inch
; pieces
Chopped fresh parsley

Directions

Heat oil in heavy large skillet over medium-high heat. Add mushrooms and saute 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; saute 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.

Serves 6.

Bon Appetit March 1995

Converted by MC_Buster.

Per serving: 846 Calories (kcal); 39g Total Fat; (40% calories from fat); 85g Protein; 42g Carbohydrate; 174mg Cholesterol; 2341mg Sodium Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 7½ Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Related recipes