Fennel and Tomato Fish Soup

  • 10 portions

Instructions

  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.

 

Recipe Details

Qty

Unit

Ingredient

Preparation

100mLFish Stock 
500grMixed White Fish and Baby Clams 
160grPotatosPeeled

25

mL

Olive oil

 

1

 

Orange Peel

 

3

 

Cloves of Garlic

Crushed

175

gr

Onion

Finely Chopped

1

 

Large Fennel Bulb

Roughly Chopped

150

gr

Celery

Chopped

200

gr

MAGGI Minestrone Soup

 

1

L

Water

 

225

gr

BUITONI Sugo per Pasta (Pasta Sauce)

 

 

 

Saffron Threads