Tomato Soup with Fennel and Fish

Ingredients

• 1 onion
• 8 tomatoes
• 2 bulbs fennel
• 1 tbsp Olive Oil
• 2 tbsp Tomato paste
• 200 ml dry white wine
• 600 ml Vegetable Broth
• 1 pinch sugar
• Cayenne pepper
• 400 g redfish fillet (skinless)

Instructions

1. 1.

   Peel and finely dice the onion. Blanch the tomatoes, cool, peel, quarter, core, and cube them. Wash and trim the fennel, remove the tough stalk, and slice into strips. Set aside some greens for garnish. Sauté the fennel with the onion in hot oil until translucent. Stir in tomato paste, then deglaze with wine and broth. Season with salt, sugar, and cayenne pepper; simmer gently for about 20 minutes, stirring occasionally, until tomatoes break down into a creamy consistency. Add more broth if needed.

2. 2.

   Rinse the fish, pat dry, and cut into bite-sized pieces. Taste the soup, add the fish, and let it cook on low heat for 4-5 minutes—do not boil further.

3. 3.

   Serve the soup in bowls or cups, garnished with fennel greens.