A different recipe from the usual ones for fish soup, this soup will make even those who don't prefer fish, to beg for a second serving! It's an asian style fish soup, with simple ingredients and a wonderful taste!
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Main DishNumber of serving: 2Preparation time:
15 Minute(s)Cook time:
400-500 gr fish fillet (red snapper preferably)
250-300gr fennel bulb, cut in thin slices
150-170gr (about 2-3) spring onions, finely chopped
1-2 garlic cloves, crushed
80-100gr rice noodles, broken in half
125ml (1/2 cup) olive oil
1lt vegetable broth
1 lemon (the juice)
1/2 teaspoon Fleur de Sel (preferably), or other salt
If we don't have ready made vegetable broth, we dissolve 2 vegetable stock cubes (we can also use fresh, available in the super markets) in 1 lt of warm water.
We cut the fish fillet into bite-size pieces and put it in a bowl. We add the lemon and the salt, and let it aside. We proceed with our recipe.
We put the olive oil in a pot, in medium to high heat. Once the oil is hot, we add the fennel slices and the spring onions. We sautee for 5-6 minutes.
We add the garlic, stir for half a minute and add the broth.
We lower the heat to medium, put the lid on the pot, and cook for 5 minutes, stirring occasionally.
We add the fish (drained from the juices in bowl) and lower the heat to medium-low. We cook for 3-4 minutes and add the noodles.
We continue cooking for another 5 minutes, stirring occasionally, and serve. Kali oreksi!