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Cod and Fennel Soup
Mild cod and aromatic fennel contrast well with each other in this tasty soup. Try it with halibut or turbot for a nice change of pace...
Ingredients
- 1 1/2 lb cod fillet
- 1 tablespoon lemon juice
- 1 1/2 cups dry white wine
- 3 cups chicken broth
- 2 tablespoons butter
- 2 shallots
- 2 scallions
- 1 parsnip
- 1 fennel root
- 1/2 bunch fresh parsley
- Sea salt and fresh ground pepper to taste
Prep
- Wash and cut the fish into one inch pieces and sprinkle with lemon juice
- Clean and coarsely chop the shallots, scallions, and parsnip
- Clean and finely chop the parsley by hand or in a food processor
- Prepare the fennel:
- Wash and cut off the green tops and outer leaves; throw away
- Thinly slice the rest of the fennel into small pieces
Directions
In a large pot, heat the chicken broth and white wine to boiling. Reduce the heat and simmer. Season with the sea salt and pepper.
In another pan, melt the butter and sauté the scallions, shallots, parsnips, and parsley for five minutes.
- Add the vegetables to the soup and simmer for 30 minutes
- Add the fennel to the soup and simmer for 15 minutes
- Add the fish to the soup and simmer gently for ten minutes or until the fish is cooked through
Garnish with some parley.
Enjoy from Cape Cod Soups!
