Fennel and fish soup
SERVES 4 PREPARATION: 10 MIN COOKING: 20 MIN
15ml (1T) butter
15ml (1T) olive oil
1 onion, chopped
4 garlic cloves, chopped
1 chilli, finely chopped
2 celery sticks (with leaves),
1 small fennel bulb, thinly sliced 4 tomatoes, cut into cubes 2L (8c) vegetable stock
15ml (1T) juice and grated zest
of 1 lemon
400g fish (skinned), cut into
cubes salt and freshly ground black
10g fresh parsley, coarsely
1 Heat the butter and olive oil in a pan and fry the onion, garlic and chilli until soft and fragrant. Add the celery and thinly sliced fennel and stir-fry for 5 minutes. 2 Add the tomatoes, chicken stock, lemon juice and zest. Bring to the boil and carefully add the fish pieces to the soup. Turn down the heat and simmer for 5 minutes or until the fish is done (it will no longer be transparent).
3 Season with salt and pepper and gently mix in the parsley.