Quick fish chowder with tomato & fennel

Quick fish chowder with tomato & fennel

Save this recipe

Be the first to make this!

About this recipe: Aromatic fennel seeds can be used to make a refreshing tea that is thought to be helpful in alleviating intestinal problems. Throw them into this soup and it is both tasty and healthy!

Lynn Lewis

Serves: 4 

  • 1 tablespoon olive oil
  • 1 medium onion, coarsely chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon fennel seeds
  • 500 ml fish stock
  • 400 g can crushed tomatoes
  • 125 ml dry white wine
  • 250 g red potatoes, unpeeled, cut into small dice
  • 500 g firm fish fillets, such as cod, cut into 8 even pieces
  • Coarsely chopped parsley for garnish

Prep:8min  ›  Cook:25min  ›  Ready in:33min 

  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté until softened, 5 minutes. Add fennel seeds; sauté 30 seconds. Add the stock, tomatoes, wine and potato. Simmer, uncovered, until potato is tender, 15 minutes.
  2. Add fish and parsley. Bring to a gentle boil. Remove from heat and serve immediately.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate