This is a super healthy and surprisingly robust soup for any season. If you’re not a fan of the aniseed flavour of fennel, feel free to sub in some carrots. You could also use some finely diced parsnip or celeriac.
- 1 - fennel, diced
- 2 - sticks celery, diced
- 1 - leek, finely sliced
- 2 - cloves of garlic, finely sliced
- 8 - ripe tomatoes, diced
- 1 - orange, juiced
- 500 mL - vegetable stock
- 800 g - firm white fish (cod or flake work well)
- - salt and pepper to taste
- Heat some olive oil in a heavy-based saucepan over medium heat.
- Fry the fennel, celery, leek, and garlic for 10 minutes until the vegetables have softened.
- Put in the tomatoes and cook for 5 minutes until the tomatoes release some of their juices.
- Add the orange juice, stock, and saffron and bring to a simmer.
- Simmer for 10 minutes before introducing the fish and cook for a further 8-10 minutes until the fish is cooked through (you can use a fork to gently prod the fish and see if the flesh pulls away easily).
- Season well and ladle into bowls, making sure each person gets a nice chunk of fish.