Fabulous Fennel and Cod Soup
This tasty soup is amazing with the flaky cod, aromatic fennel, dill weed, Pernod, and other mouthwatering ingredients. Dill weed features in a lot of cod fish recipes and it is especially delicious with the fennel. Fennel is one of those ingredients that many people bypass because they are not sure exactly what to do with it. Fennel is delicious – give it a try! This vegetable can be enjoyed raw in salads, cooked in stew or soup recipes or even stuffed and roasted.
This recipe might be nice with tarragon instead of dill weed. Use your creativity when it comes to deciding which herbs to use. If you are growing your own fresh herbs in the garden or in a window box, you can add those to the recipe, just as a garnish if you want. Use haddock instead of cod if you prefer, and use Ouzo rather than Pernod if you have that instead. Either of these will give the dish a good aniseed flavor.
This is a reasonably healthy fish soup recipe. It is certainly a balanced dish. The fennel, shallots, and garlic add nutrients and the cod adds protein. Pureeing this soup makes it silky smooth and delicious and the fresh herb garnish gives it a special sophistication. You can either serve this for lunch or dinner, as an appetizer or as an entree.
- 4 minced garlic cloves
- 17 oz vegetable stock
- 1 bay leaf
- 2 chopped shallots
- 1 lb cod filet
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ cup light cream
- ¼ cup Pernod
- 2 chopped fennel bulbs
- Fresh dill weed, to garnish
- Salt and black pepper, as needed
- Preheat the oven to 350 degrees F. Melt the butter in a big pot and add the shallots. Cover the pot and let them sweat for a few minutes, stirring them occasionally.
- Add the Pernod and let it evaporate for a minute. Add the garlic and fennel and cook, with the lid on, for another minute.
- Add the stock and bay leaf and bring the soup to a boil. Turn the heat down, cover the pot and let the soup simmer for 15 minutes or until everything is tender. Remove the bay leaf and add the cream.
- Rub the olive oil over the cod and sprinkle the salt and tarragon over it. Bake it for 10 or 15 minutes, or until it is done.
- Puree the stock mixture until the soup is smooth. Flake the fish and stir it into the soup. Serve immediately, decorated with sprigs of fresh dill weed.
This soup makes a great lunch or dinner. It is nice enough to serve to guests as a dinner party appetizer because of the attractive smell and flavor, which is enhanced by the addition of fresh dill weed. As you can see from the picture, this is a wholesome-looking fish soup recipe. Cod is one of the best fish to use if you want a white-fleshed fish that is easy to flake. You can get nice, big flakes from it. Haddock is another good choice or, if you are looking for a budget alternative, you can get similar flakes from basa fish. Fish soup is delicious and satisfying and you will find this recipe quick and easy to prepare.
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