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!
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
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.
Add fish and parsley. Bring to a gentle boil. Remove from heat and serve immediately.