This soup is one of my favourites. The flavours of fish work well with anise-like aroma of fennel. Fennel goes well with roasted tomatoes, which in turn are perfectly matching the fish. However, the main ingredient of this soup is, without doubts, homemade fish stock (the detailed recipe of which you can find over here ). In fact, it is the key to any successful dish full of flavours!
Soup with roasted tomatoes, fennel and sea bass
- Place a large pan over a medium heat and add a drizzle of olive oil. Add sliced shallots and fennel, cover the pan with a lid and let everything sweat until soft. Season generously with salt and pepper.
- Pour 2-3 tablespoons of boiling water over a pinch of saffron strands. Set aside to infuse.
- When fennel is soft, pour in the stock, saffron and bring it to a gentle simmer.
- Place tomatoes in the pan along with the fish. Cook for 7 minutes just until tomatoes are heated through and the fish has turned opaque.
- Check the seasoning.
- Divide the soup between the bowls, garnish with fennel fronds and lemon zest.