Soup > Seafood Soups

Fish Soup with Fennel and White Beans Recipe

Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 1 fennel bulb, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can white beans, drained and rinsed
- 4 cups fish or vegetable broth
- 1 cup water
- 1/2 cup white wine
- 1/4 cup tomato paste
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle

Step-by-step instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the sliced fennel, chopped onion, and minced garlic to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Add the tomato paste and dried thyme to the pot. Stir to combine and cook for 1-2 minutes.
4. Pour in the white wine and let it simmer for 2-3 minutes.
5. Add the fish or vegetable broth and water to the pot. Bring to a boil.
6. Reduce the heat to low and let the soup simmer for 10-15 minutes.
7. Add the white beans and fish to the pot. Simmer for an additional 5-7 minutes, or until the fish is cooked through.
8. Season the soup with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with fresh parsley.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing vegetables, high heat for boiling broth, low heat for simmering soup.
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 250
Total fat: 8g
Saturated fat: 1g
Cholesterol: 50mg
Sodium: 800mg
Total carbohydrates: 20g
Dietary fiber: 6g
Sugar: 3g
Protein: 25g

Substitutions for ingredients:
- Any white fish can be used in place of the suggested white fish fillets.
- Chicken or vegetable broth can be used instead of fish broth.
- Cannellini beans or navy beans can be used instead of white beans.

Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Use fresh thyme instead of dried thyme for a stronger herb flavor.
- Add a pinch of red pepper flakes for a spicy kick.

Tips and tricks:
- Make sure to cut the fish into bite-sized pieces to ensure even cooking.
- Don't overcook the fish, as it can become tough and rubbery.
- Taste the soup before adding salt, as the broth and tomato paste can already be salty.

Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
- Serve the soup in a large bowl with a side of crusty bread for dipping.

Garnishes:
- Fresh parsley, chopped
- Lemon wedges

Pairings:
- Crusty bread
- White wine

Suggested side dishes:
- Mixed green salad
- Roasted vegetables

Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for a longer period of time to reduce and thicken.

Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
- Fish soup is a traditional dish in many coastal regions around the world, including Italy, France, and Portugal.

Flavor profiles:
- The soup has a savory and slightly sweet flavor from the fennel, with a subtle herb taste from the thyme.

Serving suggestions:
- Serve the soup as a main course for a light and healthy dinner.

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Taste: Savory, Herby, Fishy, Citrusy, Aromatic