Seafood and Fennel Soup

Seafood and Fennel Soup image Author: Canadian Living Credits: Seafood and Fennel Soup image

The sharp, sweet licorice flavour of fennel is ideal for punching up this speedy scallop and haddock soup. To cut down on the cook time, slice the parsnip as thinly as you can.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2014

Ingredients

  • 1 tablespoon olive oil
  • 2 leeks (white and light green parts only), halved lengthwise and thinly sliced crosswise
  • 3 cloves garlic minced
  • 1 bulb fennel cored and thinly sliced
  • 1 jar clam juice
  • 3/4 teaspoons salt
  • pinch pepper
  • 12 sea scallops (about 250 g total)
  • 250 g wild haddock or cod fillets cut in 1-inch (2.5 cm) chunks
  • 1 parsnips or yellow carrot, thinly sliced in rounds
  • 2 tablespoons lemon juice
  • 1 tablespoon each chopped fresh dill and fresh tarragon

Method

In Dutch oven or large heavy pot, heat oil over medium heat; cook leeks and garlic, stirring occasionally, until softened, about 5 minutes. Add fennel; cook, stirring, just until softened, about 3 minutes. Stir in clam juice, salt, pepper and 4 cups water; bring to boil. Reduce heat to gentle simmer; cover and cook until fennel is tender, about 4 minutes.

Increase heat to medium. Stir in scallops; cook just until opaque, about 1 minute. Stir in haddock, parsnip and lemon juice; cook, uncovered and without stirring, until haddock is opaque throughout, about 2 minutes. Spoon into bowls; sprinkle with dill and tarragon.

Nutritional facts per each of 6 servingS: about

  • Fibre 3 g
  • Sodium 504 mg
  • Sugars 4 g
  • Protein 17 g
  • Calories 146.0
  • Total fat 3 g
  • Cholesterol 39 mg
  • Saturated fat 1 g
  • Total carbohydrate 14 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Seafood and Fennel Soup

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