Ingredients
- Serves: 4
- ¼ cup olive oil
- 250g approx waxy potatoes, peeled, washed, cut into 6mm slices
- ½ medium fennel bulb, finely chopped
- 2 garlic cloves, finely chopped
- Sea salt and freshly ground black pepper
- ¼ cup dry white wine
- 2 cups of vegetable or fish stock
- ¼ cup crème fraîche
- 500g firm flesh fish (blue cod, ling, elephant fish are all good choices) cut into 3 cm pieces
- Fennel fronds for garnish
- Lemon wedges (for serving)
Fennel, fish and potato soup
Method
- Heat oil in a large pot over medium-high heat
- Cook potatoes, tossing occasionally, until beginning to soften, about 3 minutes
- Add fennel and garlic; season with salt and pepper and cook, stirring occasionally, until fennel is soft, about 2 minutes
- Add wine, bring to a boil, and cook until almost completely evaporated, about 4 minutes
- Add the stock to pot and bring to a boil
- Reduce heat and simmer until potatoes are tender, 10–12 minutes
- Stir in crème fraîche
- Add fish, cover pot, and reduce heat
- Simmer until fish is cooked through, about 4 minutes
- Check seasoning
- Serve with lemon wedges and garnish with the fennel fronds and crusty bread
Comments
Thanks to Edmonds Fish Supply for providing the fish, to Ettrick Gardens for the potatoes, and to Brydone Growers for the fennel used in the demonstration.
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