Fish & Fennel Soup

Ingredients

• 4 Tbsp olive oil
• 2 onions, chopped
• 3 cloves garlic, crushed
• 1/4 fennel bulb, chopped
• 2 Italian tomatoes
• 2 lbs mixed fish, cleaned and skinned, (a firm fish like shark works well)
• 2 tsp turmeric
• salt & pepper
• 9 c water
• Parmesan cheese to serve

Instructions

1. Sweat the onions, garlic, and fennel with the olive oil in a large pan until soft.
2. Blanch the tomatoes, remove the skins and seeds, and chop.
3. Dust the fish with turmeric.
4. Add the fish and tomatoes to the cooked vegetables and cook for a few minutes.
5. Add the water, salt, and pepper.
6. Simmer for 20-30 minutes.
7. Serve hot with crusty bread and grated Parmesan cheese.

Theory of the Dish

I adapted this recipe from "The Almost Vegetarian Cookbook" by Elizabeth Cornish. I love fennel but it is hard to find recipes for it.