The Ultimate Soup Cookbook by Editors of Reader's Digest

Author:Editors of Reader's Digest
Language: eng
Format: epub, pdf
Publisher: Readers Digest

An easy dish to make and an easy dish to enjoy, this chowder has the barest hint of licorice from the fennel seed.

Serves 4

1 tablespoon olive oil

1 medium onion, coarsely chopped

2 garlic cloves, minced

1 teaspoon fennel seed

2 cups bottled clam juice

1 can (14 1/2 ounces) stewed tomatoes

1/2 cup dry white wine

1/2 pound red potatoes, unpeeled, cut into small dice

1 pound firm fish fillets, such as cod or scrod, cut into 8 pieces

1/4 cup coarsely chopped parsley

In a large saucepan over medium-high heat, heat oil. Add onion and garlic. Sauté 5 minutes or until softened. Add fennel seed. Sauté 30 seconds. Add clam juice, tomatoes, wine, and potatoes. Simmer, uncovered, 15 minutes or until potatoes are tender.

Add fish and parsley. Bring to a gentle boil. Remove from heat and serve.

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