Haddock and Fennel Soup | Seafood Recipes
The slight aniseed flavour of fennel enhances most fish soups. Its feathery leaves can be finely chopped and sprinkled over the soup as a garnish.
- 1 oz (25 g) butter or margarine
- 8 oz (250 g) fennel bulbs, finely sliced, leaves reserved for garnish
- 1 leek, white part only, trimmed, cleaned and sliced
- 1 pint (600 ml) Fish Stock
- 1 bay leaf
- 10 oz (300 g) potatoes, finely sliced
- 8 oz (250 g) haddock fillets, skinned
- 1/2 pint (300 ml) milk
- 1/2 teaspoon white pepper
- Melt the butter or margarine in a saucepan. Add the fennel and leek slices and simmer for 5 minutes, or until soft. Add the stock, bay leaf and potatoes. Bring to the boil, then lower the heat and simmer, covered, for 10-15 minutes or until the vegetables are tender. Remove the bay leaf.
- In another saucepan combine the haddock with the milk and white pepper. Bring to the boil, then lower the heat and simmer, covered, for 5 minutes. Leave to stand with the lid on for a further 5 minutes, then break the fish into large flakes.
- Put 300 ml/1/2 pint of the fennel mixture in a food processor or blender and purée until smooth. Return the purée to the saucepan and add the milk and fish mixture. Stir well and heat thoroughly without boiling. Serve in warmed bowls, garnished with the reserved finely chopped fennel leaves.