Seafood and Fennel Soup

By dfarber

Ingredients

• 1 tablespoon olive oil
• 8 ounces mushrooms, thickly sliced
• 6 bacon slices, chopped
• 1 large onion coarsely chopped
• 1 cup thinly slice fennel
• 1/4 cup chopped red bell pepper
• 1 tablespoon crushed fennel seeds
• 2 large garlic cloves, chopped
• 1 1/2 pounds red-skinned potatoes, unpeeled, cut into 1/2 inch pieces
• 3 1/2 cups canned chicken broth
• 2 14 1/2 ounce cans diced peeled tomatoes
• 1 8 ounce can tomato sauce
• 1 1-pound halibut filet, cut into 1-inch pieces
• 8 ounces red snapper fillets, cut into 1-inch pieces
• 8 ounces sole fillets, cut into 1-inch pieces
• Chopped fresh parsley

Preparation

Step 1

HEat oil in heavy large dutch oven over medium heat until almost crisp, stirring often, about 3 minutes. Add onion, fennel, bell pepper, fennel seeds and garlic; saute until vegetables are almost tender, about 5 minutes. Add potatoes, chicken broth, tomatoes with their juices and tomato sauce and bring to boil. Reduce heat and simmer until potatoes are almost tender, about 25 minutes. Mix in mushrooms. Add halibut, red snapper and sole to soup and simmer just until fish is cooked through about 6 minutes. Season with salt and pepper. Ladle into bowls. Sprinkle with parsley.