Drum Food

Fennel and fish soup

SERVES 4 PREPARATIO­N: 10 MIN COOKING: 20 MIN

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15ml (1T) butter

15ml (1T) olive oil

1 onion, chopped

4 garlic cloves, chopped

1 chilli, finely chopped

2 celery sticks (with leaves),

chopped

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

pepper

10g fresh parsley, coarsely

chopped

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.

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