Fish Soup with Potatoes and Fennel

Name: Fish Soup with Potatoes and Fennel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters chicken broth; 454 grams Chilean seabass; 2 heads fennel (3 1/2 to 4 in. wide); 1 teaspoon fennel seed; 1 teaspoons fresh or dried thyme leaves; 237 milliliters Sauvignon Blanc or other dry white wine; 227 grams mussels in shells; 227 grams shrimp (16 to 20 per lb.); 118 milliliters whipping cream; 680 grams Yukon Gold or other thin-skinned potatoes

Fish Soup with Potatoes and Fennel requires approximately 45 minutes from start to finish. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 498 calories, 26g of protein, and 18g of fat each. It can be enjoyed any time, but it is especially good for Autumn. If you have mussels in shells, shrimp, yukon gold, and a few other ingredients on hand, you can make it. To use up the shells you could follow this main course with the Dessert Tacos with Cookie Thin Shells, Chocolate Ganache, Fresh Fruit Filling and Lime CocoWhip as a dessert.

Instructions

In a 6- to 8-quart pan, combine broth, wine, cream, fennel seed, and thyme.

Ingredients you will need

Fennel Seeds

Broth

Cream

Thyme

Wine

Equipment you will use

Frying Pan

Peel potatoes and thinly slice into pan. Cover pan and turn heat to high.

Ingredients you will need

Potato

Equipment you will use

Frying Pan

Trim tops from fennel and save the feathery greens. Trim off root ends, bruised areas, and coarse fibers from sides of fennel. Rinse and thinly slice fennel and add to soup. When mixture boils, reduce heat and simmer until potatoes are very tender when pierced, about 20 minutes.

Ingredients you will need

Potato

Fennel

Greens

Soup

Meanwhile, rinse feathery fennel greens and chop.

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Fennel

Greens

Scrub mussels and pull off beards.

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Mussels

Shell, devein, and rinse shrimp.

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Shrimp

Cut seabass into 1-inch chunks.

Ingredients you will need

Seabass

When potatoes are tender, add mussels. Cover and simmer 3 minutes.

Ingredients you will need

Potato

Mussels

Add shrimp and seabass and simmer until mussels open, 3 to 5 minutes more. Ladle into bowls and sprinkle with reserved fennel greens.

Ingredients you will need

Mussels

Seabass

Fennel

Greens

Shrimp

Equipment you will use

Bowl

Ladle

Equipment

Frying Pan

Bowl

Ladle

Ingredients

Servings:

946milliliters

chicken broth 454grams

Chilean seabass 2heads

fennel (3 1/2 to 4 in. wide)1teaspoon

fennel seed 1teaspoons

fresh or dried thyme leaves 237milliliters

Sauvignon Blanc or other dry white wine 227grams

mussels in shells 227grams

shrimp (16 to 20 per lb.)118milliliters

whipping cream 680grams

Yukon Gold or other thin-skinned potatoes

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.