Mediterranean Fish Soup
A light Italian-style fish soup with fennel, saffron, tomatoes, and white fish. Elegant, aromatic, and ready in 30 minutes.
Ingredients
- 1.5 lb white fish fillets, chunked
- 1 fennel bulb, sliced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 pinch saffron threads
- 1 cup dry white wine
- 1 can crushed tomatoes (14.5 oz)
- 3 cups fish stock or clam juice
- 1 strip orange zest
- 3 tbsp olive oil
Instructions
- Sauté onion and fennel in olive oil until soft.
- Add garlic, then deglaze with white wine.
- Add tomatoes, stock, saffron, and zest; simmer 15 minutes.
- Add seasoned fish, cover, and cook 5–7 minutes.
- Remove zest, garnish, and serve.
Notes
Do not stir aggressively after adding fish. Best served immediately. Add shellfish in final minutes if desired.