← All recipes

🍽️ Fennel Fish Soup

380 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 1 red bell pepper
• 1 yellow bell pepper
• 2 bulbs fennel
• 1 tbsp olive oil
• 125 g long-grain rice
• 50 ml dry white wine
• 400 g chunky tomatoes (can)
• 300 ml fish stock (jar)
• 200 ml vegetable broth
• 500 g white fish fillet (e.g. cod)
• 0.5 bunch parsley
• salt
• pepper
• 1 dash lemon juice

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Cut the onion into thin strips.
3. 3. Cut the garlic into small cubes.
4. 4. Wash the bell peppers thoroughly.
5. 5. Remove the inside of the bell peppers.
6. 6. Cut the bell peppers into thin strips.
7. 7. Wash the fennel thoroughly.
8. 8. Remove the tough stalks and the hard base from the fennel.
9. 9. Slice the fennel into very thin strips.
10. 10. Heat the oil in a large pot.
11. 11. Add the onion strips and garlic cubes to the pot.
12. 12. Sauté the vegetables over medium heat until soft and translucent.
13. 13. Add the rice and the prepared vegetables to the pot.
14. 14. Fry everything for another 2 to 3 minutes.
15. 15. Deglaze the mixture with the wine.
16. 16. Pour the tomatoes, meat stock, and broth into the pot.
17. 17. Let the soup simmer over medium heat.
18. 18. Stir the soup occasionally.
19. 19. Cook the soup for about 20 minutes.
20. 20. Rinse the fish under cold water.
21. 21. Pat the fish dry with a kitchen towel.
22. 22. Cut the fish into bite-sized pieces.
23. 23. Add the fish pieces to the soup pot.
24. 24. Let the fish cook in the soup for about 5 minutes.
25. 25. Wash the parsley thoroughly.
26. 26. Shake the parsley dry.
27. 27. Finely chop the parsley leaves.
28. 28. Season the soup with salt and pepper to taste.
29. 29. Add some lemon juice and adjust the seasoning to your liking.
30. 30. Sprinkle the chopped parsley over the finished soup.
31. 31. Serve the soup with toasted bread.

Nutrition per serving

• kcal: 380
• Protein: 33 g · Fett/Fat: 8 g · Carbs: 39 g