Mediterranean Fish Soup with Fennel and Shrimp

A hearty Mediterranean fish soup with fennel, tomatoes and tender cod, enriched with shrimp, lemon and parsley. It is easy enough for beginners and ready in about 40 minutes.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 250 g cod fillet
• 150 g raw peeled shrimp
• 1 pc fennel bulb
• 1 pc onion
• 2 pc garlic cloves
• 200 g floury potatoes
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 can chopped tomatoes
• 600 ml water
• 1 pinch pinch of saffron threads
• 0.5 tsp sweet paprika powder
• 1 pc organic lemon, juice and zest
• 1 bunch bunch of flat-leaf parsley
• salt
• pepper

Method

1. Trim the fennel, cut off the fronds and slice the bulb into thin strips. Finely dice the onion and garlic. Peel the potatoes and cut them into small cubes.
2. Heat the olive oil in a large pot. Sweat the onion, fennel and garlic over medium heat for about 5 minutes until translucent.
3. Stir in the tomato paste and paprika powder and toast briefly. Add the chopped tomatoes, water, potatoes and saffron, season with salt and pepper. Bring to a boil and simmer over low heat for about 15 minutes until the potatoes are nearly cooked through.
4. Cut the cod into large chunks and season with salt. Rinse the shrimp under cold water and pat dry.
5. Add the cod and shrimp to the soup and cook over low heat for 4 to 5 minutes, until the fish begins to flake and the shrimp are pink. Do not let it boil again.
6. Stir in the lemon juice and zest. Adjust the seasoning with salt and pepper.
7. Finely chop the parsley. Ladle the soup into warmed bowls, sprinkle with parsley and the reserved fennel fronds, and serve immediately.