This soup is fast and easy, one of our favorites during the cold weather months. We love soup on wet chilly days, don’t you?
- 1 can (15 oz.) canned white beans such as cannellini or Great Northern, drained and rinsed
- 1 large fennel bulb
- 2 Tbs. olive oil
- 1 1/2 lb. cod or seabass fillet, skin and membranes removed
- Salt and freshly ground pepper, to taste
- 2 Tbs. dry white wine
- 1 can (14 1/2 oz.) diced plum tomatoes with juice
- 2C chicken broth
Warm the beans and cook the fish
Trim the fennel bulb, reserving 2 Tbs. of the fronds for garnish. Use a sharp knife or mandoline to slice the bulb very thinly. In a large fry pan over low heat, warm the oil. Add the sliced fennel and cook, stirring occasionally, until it begins to brown, about 5 minutes.
Season the fish lightly on both sides with salt and pepper. Place the fishon a baking sheet with a little olive oil to prevent sticking. Bake @ 425 for about 12 min (or until done)
Combine the beans, wine, and broth in a pan, cover tightly and cook over low heat for 10 minutes. Add the tomatoes, re-cover and simmer about 10 minutes more.
Place the fish in a bowl, Spoon as much of the fennel and tomatoes as possible over and around the fish, leaving the cooking liquid in the pan. Return the pan to high heat, bring the liquid to a boil and cook until reduced by half. Taste and adjust the seasoning with salt and pepper. Pour the sauce over the fish, garnish with the reserved fennel fronds and serve immediately. Serves 4.