Vegetable Soup with Noodles and Cod Fillet

Ingredients

• 1 small fennel bulb
• 1 onion
• 2 Garlic cloves
• 1 tbsp Olive Oil
• 400 ml fish stock (glass)
• 150 g soup noodles (e.g., renette, small penne)
• 1 large carrot (peeled, sliced into rounds)
• 300 g tomatoes
• 1 Zucchini
• 400 g cod fillet
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• 3 tbsp Noilly Prat (vermouth)
• basil (for garnish)

Instructions

1. 1.

   Wash, trim, halve the fennel, remove the core and slice finely. Peel and dice the onion and garlic. Heat oil, sauté everything, pour in stock and vegetable broth, and simmer for 10 minutes.

2. 2.

   Meanwhile cook noodles according to package instructions; add carrot rounds during the last 3-4 minutes, drain, rinse with cold water and let them dry.

3. 3.

   Briefly blanch tomatoes, cool, peel, quarter and seed them.

4. 4.

   Wash, trim zucchini, halve lengthwise and cut crosswise into half‑slices. Wash cod, pat dry and cube into bite‑size pieces. Drizzle with lemon juice and season with salt and pepper.

5. 5.

   Add fish, tomatoes and zucchini to the simmering broth and cook on low heat for 5 minutes until tender. Season with salt, pepper and vermouth.

6. 6.

   Combine noodles and carrot rounds, reheat, ladle soup into bowls and garnish with basil before serving.