Cod and fennel tomato soup
Chunks of white fish in a saffron-scented tomato and fennel broth, light but properly satisfying.
- Time40 min
- LevelMedium
- Costabout £2.13 a head
Ingredients
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Method
- 1
Heat the oil in a large pan. Cook the fennel and onion for 8 minutes until soft.
8 min - 2
Add the garlic, fennel seeds and orange zest and stir for 1 minute.
- 3
Pour in the tomatoes, water and saffron. Simmer for 15 minutes.
15 min - 4
Slide in the cod chunks. Cook gently for 4 to 5 minutes until the fish is opaque and flakes easily.
4 min 30 s - 5
Take care not to stir too much so the fish stays in pieces.
- 6
Add the lemon juice, parsley and black pepper. Serve in wide bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.