in Soup Recipes

Fish soup with fennel and crab

updated

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Ingredients for 2 servings:

  • 1 m.-sized onion(s)
  • oil
  • 100 g fennel, finely chopped
  • 250 g fish fillet(s) (e.g. Pangasius), diced
  • e.g. salt and pepper
  • 400 ml vegetable stock
  • 100 g North Sea crabs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simple, quick preparation

Finely dice the onion and sauté in oil for a few minutes, then add the fennel and sauté for a few more minutes. Push the vegetables to the side of the pan and lightly brown the fish cubes, season with salt and pepper. Top with the vegetable stock and bring back to a boil. Finally, add the crab, let it simmer for a while, and season again to taste. Serve with baguette and a fresh white wine. Note: I didn’t have any fish stock at home, so I used the vegetable stock. It works wonderfully, too.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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