Fish Soup with Fennel

Embark on a culinary journey through the Mediterranean flavors with the aromatic and robust Fish Soup with Fennel. This rustic delight is a celebration of the sea, capturing the essence of the Mediterranean with its blend of brandy, orange, and fennel. From the hearty monkfish to the delicate prawns and mussels, each ingredient in this dish contributes to a harmonious symphony of flavors that is simple yet captivating. Prepare to be enchanted by the soul-warming experience of savoring this Mediterranean-style fish soup.

Serves: 4–6

Preparation: 10 minutes

Cooking: 1 hour

Freezing: Not suitable

INGREDIENTS:

• 2 tbsp (30g) butter
• 3 tbsp olive oil
• 1 large fennel bulb, finely chopped
• 2 garlic cloves, crushed
• 1 small leek, sliced
• 4 ripe plum tomatoes, chopped
• 3 tbsp brandy
• ¼ tsp saffron threads, infused in a little hot water
• Zest of ½ orange
• 1 bay leaf
• 1 ¾ quarts (1 ¾ liters) fish stock
• 10 oz (300g) potatoes, diced and parboiled for 5 minutes
• 4 tbsp dry white wine
• 1 lb 2 oz (500g) fresh black mussels, scrubbed and debearded
• Salt and freshly ground black pepper
• 1 lb 2 oz (500g) monkfish or other firm white fish, cut into bite-size pieces
• 6 raw whole tiger prawns
• Parsley, chopped, to garnish

INSTRUCTIONS:

1. Begin by heating the butter along with 2 tbsp of olive oil in a large, deep pan. Add the finely chopped fennel, crushed garlic cloves, and sliced leek. Cook the mixture over medium heat, stirring occasionally, for about 5 minutes or until the vegetables have softened and taken on a light golden-brown color.
2. Stir in the chopped plum tomatoes and add the brandy to the pan. Cook rapidly for 2 minutes, allowing the juices to reduce slightly and intensify in flavor. Infuse the saffron threads in a small amount of hot water, then add the saffron, orange zest, bay leaf, fish stock, and parboiled diced potatoes to the pan. Bring the mixture to a boil, then reduce the heat. Skim off any foam that rises to the surface. Cover the pan and let the soup simmer for approximately 20 minutes, or until the potatoes are tender. Remove the bay leaf.
3. In a separate large, deep pan, heat the remaining olive oil along with the dry white wine until it boils. Add the scrubbed and debearded black mussels to the pan. Cover the pan and continue cooking over high heat for 2–3 minutes. Remember to shake the pan occasionally. Discard any mussels that do not open. Strain the liquid from the mussels, reserving it, and set the mussels aside.
4. Add the strained mussel liquid to the simmering soup and season the mixture with salt and freshly ground black pepper to taste. Bring the soup back to a boil, then add the bite-size pieces of monkfish and the whole tiger prawns. Reduce the heat, cover the pan, and let the soup simmer gently for about 5 minutes, or until the fish is just cooked and the prawns turn pink.
5. Finally, add the cooked mussels back to the pan and bring the soup to an almost boil. To serve, ladle the fragrant Fish Soup with Fennel into bowls. Garnish each serving with a generous sprinkle of freshly chopped parsley.

Fish Soup with Fennel transports you to the sun-kissed Mediterranean shores, where the aroma of the sea intermingles with the earthy allure of fennel and the zesty notes of orange. With its rich flavors and medley of seafood, this hearty soup is a testament to the culinary treasures of the region. From the tender monkfish to the succulent prawns and briny mussels, each element in this dish adds its unique character to a bowl of Mediterranean delight. Experience the heartwarming comfort and soul-nourishing essence of this exquisite soup.