Cod and Fennel Soup
This soup was born from the Cucina Povera. It was originally made from remaining pieces of fish that was not sold at the market at the end of the day by fisherman. This main course soup is quick, fragrant and warms the soul especially on a cold night. Chef Alba
  • 2 -3 tbsps Secolari Italian Herb Olive Oil
  • 1medium sweet onionminced
  • 1 celery stalkminced
  • 1 cloves of garlicthinly sliced
  • 1/2 bulb fenneldiced, reserve fennel greens
  • 2 bay leaves
  • 2tbsps roughly chopped Italian parsley
  • 1to taste Secolari Roasted Garlic Sea Salt
  • 1to taste black pepper
  • 1/2tsp ground nutmeg
  • 8cups chicken or vegetable broth
  • 2pounds codcut into 2 inch pieces
  • 1 zest of lemon
  1. Add Secolari Italian Herb Olive Oil to pan and cook the onion and celery for about 5 minutes on low heat, stirring occasionally.
  2. Add the garlic, fennel, parsley, bay leaves and stir. Add the Secolari Sea Salt, pepper and nutmeg. Cook until the fennel is just tender.
  3. Add the broth and cook on medium heat 5-8 minutes. Add the fish and cook for about 5 minutes making sure the flesh doesn’t break apart. When ready, top with fennel greens and zest of lemon.