From the Kitchen of: Bonnie
Source: Better Homes and Gardens Quick Soups
The sweet licorice essence of fresh fennel blends nicely with fish, tomatoes, garlic, thyme and onion. This orange-scented soup tastes as good as it smells.
| 8 | oz.. | fresh or frozen skinless haddock, grouper, or halibut fillets |
| 1 | small | fennel bulb |
| 3 | cups | vegetable broth or chicken broth |
| 1 | large | onion, finely chopped |
| 1 | small | yellow summer squash, cubed (about 1 cup) |
| 1 | cup | dry white wine |
| 1 | tsp. | finely shredded orange or lemon peel |
| 3 | cloves | garlic, minced |
| 2 | cups | chopped tomatoes, or one 14 1/2 oz. can diced tomatoes |
| 2 | tbsp. | snipped fresh thyme |
| snipped fresh thyme (optional) |
Cut off and discard upper stalks of fennel.
Remove any wilted outer layers; cut a thin slice from base.
Wash fennel; cut in half lengthwise and thinly slice.
In a large saucepan combine fennel, broth, onion, squash, wine, orange
peel, and garlic.
Bring to boiling; reduce heat.
Simmer, covered, for 10 minutes.
Stir in fish pieces, tomatoes, and the 2 tablespoons thyme.
Cook about 3 minutes more or just until fish flakes easily.
If desired, garnish with additional snipped thyme.
Makes 4 servings (8 cups)