Fish soup with potatoes and fennel

Yield: 6 Servings

Measure Ingredient
4 cups Chicken broth
1 cup Sauvignon Blanc or other dry white wine
½ cup Whipping cream
1 teaspoon Fennel seed
¾ teaspoon Fresh thyme leaves, or dried
1½ pounds Potatoes, * see note
2 Heads fennel, (3 1/2 to 4" wide)
½ pounds Mussels in shells
¾ pounds Shrimp, (16-20 count)
1 pounds Chilean seabass

*Yukon Gold or other thin-skinned potatoes.

1. In a 6- to 8-quart pan, combine broth, wine, cream, fennel seed, and thyme.

2. Peel potatoes and thinly slice into pan. Cover pan and turn heat to high.

3. Trim tops from gennel and save the feathery greens. Trim off root ends, bruised areas, and coarse fibers from sides of fennel. Rinse and thinly slice fennel and add to soup. When mixture boils, reduce heat and simmer until potatoes are very tender when pierced, about 20 minutes.

4. Meanwhile, rinse feathery fennel greens and chop.

5. Scrub mussels and pull off beards.

6. Shell, devein, and rinse shrimp.

7. Cut seabass into 1-inch chunks.

8. When potatoes are tender, add mussels. Cover and simmer 3 minutes. Add shrimp and seabass and simmer until mussels open, 3 to 5 minutes more.

Ladle into bowls and sprinkle with reserved fennel greens.

Recipe by: Sunset Magazine, April 1997 Posted to MC-Recipe Digest V1 #563 by Rooby <MsRooby@...> on Apr 12, 1997

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