Fish soup with fennel
Description
The soup is simple and quick to prepare. I've long dreamed of making bouillabaisse at home, but never dared to — after all, its preparation is quite complex and time-consuming. At the same time, I really love the most basic, yet incredibly tasty Russian fish soup, ukha. I combined the two recipes, and ended up with a very delicious fish soup with fennel. This fish soup with fennel turns out just as tasty and rich as traditional Russian ukha, but thanks to more luxurious ingredients, it looks more elegant on the table. I highly recommend giving it a try. Ladle into bowls and serve.
Instructions
- 1
Step 1
First, let's prepare our vegetables. If you don't know what fennel looks like, check the photo—it's on the left.
- 2
Step 2
You can use any fish—just make sure it's sea fish, not river or lake fish. Defrost the fish (if frozen), remove the bones, and cut the fillet into small pieces. Defrost the shrimp and peel off their shells.
- 3
Step 3
Peel the potatoes and cut them into small strips.
- 4
Step 4
Finely chop the onion.
- 5
Step 5
Cut the fennel into pieces approximately the same size as the potatoes.
- 6
Step 6
In a saucepan, heat the olive oil and add finely chopped onion. Sauté until soft, then add the spices.
- 7
Step 7
When the onion becomes translucent, add fennel, potatoes, minced garlic, and whole chili pepper to the pot. Sauté over medium heat for another 5 minutes.
- 8
Step 8
Then add the fish fillet and shrimp to the pot. Sauté for another 5 minutes.
- 9
Step 9
Pour white wine over the contents of the pot, bring to a boil, then reduce the heat and simmer for about 5 minutes, covered.
- 10
Step 10
Then add 4 cups of water to the pot (the total amount of liquid in the pot should be about one liter) and continue cooking the soup over medium heat for another 15–20 minutes. Meanwhile, toast the baguette slices in a dry skillet.
- 11
Step 11
When the baguette is browned, remove it from the pan, rub with garlic, and set aside.
- 12
Step 12
A few minutes before the end of cooking, add finely chopped parsley to the soup. Finish cooking, then let it steep, covered, for about 5 minutes.
- 13
Step 13
Place a slice of baguette on a portion plate, then use a ladle to add some vegetables, fish, and shrimp onto the plate.
- 14
Step 14
Pour the remaining hot broth from the pot over the contents of the plate and serve immediately.