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Seafood & Fennel Soup
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  • CourseMain Dish, Side dish, Soup
6-8 people
6-8 people
  • 2 Tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 2 bulbs fennel, trimmed and cut into wedges
  • 1 large waxy potato, peeled and cut into 2/3" cubes
  • 3 cups fish stock may also use chicken or vegetable stock if desired
  • 1/2 medium lemon, cut into wedges
  • 1 red chile, sliced
  • 6 tomatoes, peeled and quartered
  • 1 Tbsp smoked paprika
  • 1 pinch saffron threads
  • 4 Tbsp flat-leaf parsley, finely chopped
  • 4 fillets sea bass, skin left on and cut in half
  • 14 mussels
  • 15 clams
  • 10 tiger prawns, in their shells or peeled
  • 3 Tbsp Ouzo or Pernod
  • 2 tsp tarragon, chopped
  • 1 pinch black pepper, freshly ground
Servings: people
  1. Place olive oil and garlic in a frying pan and cook over medium heat for 2 minutes without coloring the garlic. Stir in fennel and potato and cook for a further 3 to 4 minutes.
  2. Add stock and lemon wedges, season with black pepper; bring to a boil, then cover and cook over low heat for 12 to 14 minutes until potatoes are cooked.
  3. Add chile, tomatoes, smoked paprika, saffron, and half the parsley and cook for a further 4 to 5 minutes.
  4. Add up to another 1 1/4 cups of water, as much as needed to be able to cover fish to poach it, and bring to a simmer again. Add the sea bass and shellfish, cover pan, and allow to boil quite fiercely for 3 to 4 minutes until shellfish open and prawns turn pink.
  5. Using a slotted spoon, remove fish and shellfish from the soup. If it is still a bit watery, allow soup to boil for a few more minutes to reduce. Add ouzo or Pernod and taste for seasoning.
  6. Finally, return shellfish and fish to the soup to reheat them. Serve at once, garnished with remainder of parsley and tarragon.
Recipe Notes

Recipe adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi.

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