Author Notes
A simplistic version of the classic! —nykavi
Ingredients
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1
Onion
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3
Garlic cloves
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1
Fennel bulb
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3 tablespoons
Olive Oil
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3
Lemon slices
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1/2 cup
cooked Potato
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1 teaspoon
Paprika
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a pinches
Saffron
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1/2 teaspoon
Kosher Salt
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Ground Black Pepper
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1/4 cup
Parsley
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3 cups
Chicken Stock
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4
Tomatoes, blanched and pulped
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Parsley to garnish
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1/2 pound
Tilapia or Cod
Directions
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Cut onion and garlic into thin slivers. Trim and cut fennel into 1/4 inch slices.
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Heat olive oil in deep saucepan. Add onion, garlic and sauté for 3/4 minutes till onion starts to color,
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Add fennel and lemon slices to onion and saute for a minute.
Add potatoes, paprika, saffron, salt, pepper, parsley, chicken stock and tomatoes. Let the soup come to slow boil, lower heat and simmer for 10 minutes.
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Cut fish into bite size pieces and add to soup. Let fish cook and flake. It should take 5 to 7 minutes.
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Remove the lemon slices, garnish with remaining parsley and serve soup with a hunk of bread!
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