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Fish And Fennel Soup

fish, soups, rice

2 teaspoons vegetable oil
2 onions; chopped
2 cloves garlic; minced
2 cups chopped fennel; about 1 small
1/2 teaspoon fennel seeds; crushed
4 cups fish stock or chicken stock
2 cups water
1 can (28 oz) diced tomatoes
1/4 cup tomato paste
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup long-grain rice
1 1/2 pounds firm whitefish; e.g, cod or haddock
----TOPPING----
2 tablespoons chopped fresh parsley
2 tablespoons grated lemon rind
1 clove garlic; minced

Light and fresh yet satisfying enough to be a meal, this soup is ready in just minutes. Chunky with white flaky fish in a pale pink broth, it is attractive, too. You can use shrimp instead of fish if desired; just cook until pink. In large saucepan or Dutch oven, heat vegetable oil over medium heat; cook chopped onions, minced garlic, chopped fennel and fennel seeds, stirring occasionally, for 5 minutes. Add fish stock, water, diced tomatoes, tomato paste, salt and pepper; bring soup to boil. Add long-grain rice; reduce heat to medium-low, cover and simmer for about 20 minutes or until rice is tender. Cut fish into 1-inch cubes; add to pot and cook for about 4 minutes or until fish flakes easily when tested with fork. TOPPING: In small bowl, combine chopped fresh parsley, grated lemon rind and minced garlic. Ladle soup into bowls; sprinkle topping over each. VARIATION Fish and Celery Soup: Substitute 1 cup chopped celery for the fennel.

Contributor: Canadian Living - November, 1999

Yield: 8 servings

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