This is recipe comes from fellow Little Angels parent Toula. Prez made it last night – absolutely delicious soup. We didn’t have any celery but it still tasted great.
– 2 lbs. fish (any white fish works well), cut into cube-chunks
– handful fresh fennel (use top of fennel only (maybe you can save the bulb for the green apple & fennel salad)), leaves roughly chopped
– handful fresh parsley, roughly chopped
– 2 tomatoes, diced
– 2 celery sticks, chopped
– 2 cloves garlic, minced
– olive oil
– 1+ cups boiling water
– salt and pepper to taste
Heat olive oil on medium heat, then add garlic (careful not to burn the garlic). Add tomatoes and celery, cook for 15 minutes. Add fish, fennel, parsley, seasonings, hot water (add more or less hot water, depending how soupy or stewy you’d like it). Simmer another 20 minutes.
This recipe is really flexible so feel free to adjust the amounts of the ingredients to suit your taste (like less garlic, more or less tomato, etc).