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 It was originally made from remaining pieces of fish that was not sold at the market at the end of the day by fisherman.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
Add Secolari Italian Herb Olive Oil to pan and cook the onion and celery for about 5 minutes on low heat, stirring occasionally.
Add the garlic, fennel, parsley, bay leaves and stir. Add the Secolari Sea Salt, pepper and nutmeg. Cook until the fennel is just tender.
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.