Fish Soup with Fennel

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 diced tomatoes (canned)
• 300 ml fish stock (glass)
• 200 ml vegetable broth
• 500 g white fish fillet (e.g., cod)
• 0.5 bunch Parsley
• Salt
• Pepper
• 1 splash Lemon juice

Instructions

1. 1.

   Peel onion and garlic. Slice onion into strips, dice garlic finely.

2. 2.

   Wash, trim and slice bell peppers into thin strips. Wash, trim and slice fennel into thin strips.

3. 3.

   Heat oil in a pot. Sauté onion and garlic over medium heat until translucent. Add rice and vegetables, cook 2–3 minutes, then deglaze with wine.

4. 4.

   Add tomatoes, stock and broth; simmer over medium heat, stirring occasionally for about 20 minutes.

5. 5.

   Meanwhile rinse fish under cold water, pat dry and cut into bite‑sized pieces. Add fish to the pot and let it cook for about 5 minutes until done.

6. 6.

   Wash parsley, shake off excess moisture and chop leaves.

7. 7.

   Season soup with salt and pepper, finish with lemon juice and sprinkle with parsley. Serve with toasted bread.