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Fennel and Tomato Fish Soup

Fennel and Tomato Fish Soup
Fennel and Tomato Fish Soup
  • Difficulty
    Intermediate
  • Number of servings
    10

A warm fennel and tomato fish soup is perfect to serve on chilly days or to customers looking for a homey rejuvenating meal. This soup is high in vitamins, making it a nourishing meal for those in need of extra nutrition. To make the rich soup base, add and simmer garlic, fennel, BUITONI Sugo per Pasta, fish stock, orange peel, and saffron until the fennel is soft. After removing the orange peel, you can add your cooked fish and potato, garnish with chopped fennel leaves, and serve. Note that you can add as many vegetables as you prefer, including potatoes for a more filling soup.

Ingredients
  • 100 mL Fish Stock
  • 500 gr Mixed White Fish and Baby Clams
  • 160 gr Potatos Peeled
  • 25 mL Olive oil
  • 1 Orange Peel
  • 3 Crushed Cloves of Garlic
  • 175 gr Finely Chopped Onion
  • 1 Roughly Chopped Large Fennel Bulb
  • 150 gr Chopped Celery
  • 200 gr MAGGI Minestrone Soup
  • 1 L Water
  • 225 gr BUITONI Sugo per Pasta (Pasta Sauce)
  • Saffron Threads
Preparation
  • 1
    Heat olive oil in a pan and cook onions on a low heat for 5 minutes, without colour.
  • 2
    Add garlic, fennel, BUITONI Sugo per Pasta, fish stock, water, orange peel and saffron. Bring to boil and simmer until fennel is soft
  • 3
    Remove orange peel. Blend lightly in a food processor. 4. Boil potatoes until cooked then dice.
  • 4
    To serve drop fish into the soup and cook lightly, add potato.
  • 5
    Garnish with some chopped fennel leaves.

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