Aromatic Italian Fish & Fennel Broth

Method

1. Build the Base: Heat olive oil in a heavy-bottomed pot over medium heat. Sauté the sliced fennel and garlic for 5 minutes until soft and fragrant.

2. Simmer Broth: Pour in the crushed tomatoes and fish stock. Bring to a gentle simmer for 10 minutes to allow the Mediterranean flavors to infuse.

3. Poach Seafood: Add the white fish chunks and cleaned mussels. Cover with a lid and gently poach on low heat for 5 minutes until the fish flakes and mussels open wide.

4. Finish and Serve: Discard any unopened mussels. Ladle the hot, aromatic broth over a toasted slice of sourdough bread in warm bowls, then garnish with fresh parsley.

Nutrition Facts

Per serving