Fish and fennel soup


  • 2 tablespoons extra virgin olive oil1 leek, white part only, sliced
  • 1 bulb of fennel, roughly chopped
  • 300 ml dry white wine
  • 1 litre fish stock
  • 125 g conchigliette (soup pasta shells)
  • 500 g white fish fillets, skinned and cut into chunks
  • 2 tomatoes, peeled, seeded and chopped1 tablespoon cornflour
  • 125 g peeled cooked prawns
  • ½ teaspoon chilli sauce, or to taste
  • 2 tablespoons pouring cream
  • 2 tablespoons chopped fresh parsley
  • salt and pepper


  1. Heat the oil in a large heavy–based saucepan.
  2. Add the leek and fennel, and cook for about 5 minutes, stirring occasionally.
  3. Pour in the wine and fish stock, and bring to the boil.
  4. Add the pasta and stir the soup once, then leave to simmer for about 8 minutes or until the pasta is almost tender.
  5. Gently stir in the chunks of fish and the tomatoes, with salt and pepper to taste.
  6. Cook over a low heat for a further 2–3 minutes or until the fish is just firm.
  7. Meanwhile, blend the cornflour to a smooth paste with 2 tablespoons water.
  8. Stir the cornflour mixture into the soup and bring it to the boil, stirring constantly.
  9. Add the cooked prawns and simmer gently for a further 1 minute.
  10. Stir in the chilli sauce to taste.
  11. Add the cream and parsley, stir to mix and serve immediately.

Serves 6
Preparation: 15 minutes
Cooking: 20 minutes


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