Cream of Fennel Soup With Flaked Cod & Tarragon
Posted on 06. Jan, 2010 by Bethany in Mains, More Recipes, Recipes, Seafood, Starters, Uncategorized, gluten free, veggie
We’ve been enjoying this soup for about two months now and we’re still not bored of it. It’s so delicious and a fantastic option for those of you looking to lighten up after the holidays. I enjoy fennel any way it comes but turning it into a warming soup as the snow tumbles outside, is the perfect cure for the winter blues.
Adding flakes of white fish like cod makes it even more fulfilling and a perfect way to end the day while still keeping your cooking time under 25 minutes. I added tarragon as I do love the aniseed undertones and along with fennel, they are the perfect compliment to fish.
Cream Of Fennel Soup W/ Flacked Cod & Tarragon
Serves 4 as a main or 6 as a multi-course
Time: 25 minutes
Cast of Characters
- 2 small shallots or 2 small leeks- medium chop
- 2 fennels- medium chop
- 4 garlic bulbs
- 60ml (1/4cup) Arak/Pernod/Ouzo
- 1 bay leaf
- 500ml (17 oz) vegetable stock
- 60ml (1/4cup) cream
- 1 tablespoon of butter
- 450g (1lb) white fish like cod or haddock
- fresh tarragon for sprinkling
- 15ml (1 tbsp) olive oil
- salt and pepper
The Nitty-Gritty
Pre-heat the oven to 350F/160C/3G. Add butter to a deep pot and melt over medium flame. Add the shallots or leeks and sweat (cover the pot) for about 2-3 minutes, stirring occasionally.
Now add the pernod/arak/ouzo and let it evaporate about 1 minute.
Next add the fennel and the garlic and sweat for a further minute. Add the stock and bring to a boil. Lower the flame, cover and let simmer for about 15 minutes or till the fennel is very tender.
Once you’ve added the stock to the soup, prep the fish by adding salt, olive oil and then sprinkling with the fresh tarragon. Pop into the oven and cook for about 15 minute. The general rule of thumb for cooking fish is 10 minutes of cooking per 1inch of thickness measured from it’s thickest point or Centre.
Once the fennel is tender, turn off flame and remove the bay leaf. Using a hand blender, puree the ingredients until the soup has reached a very smooth consistency.
Now add the cream and give it another whizz till all incorporated.
By now the fish should be cooked. Remove the fish from the oven and flake it.
Spoon the soup into bowls. Top the soup with the cod flakes and tarragon. serve with bread and enjoy!
Mussels In Arak
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Mowie @ Mowielicious
06. Jan, 2010
Oooph! I could do with some of that right now as I haven’t had lunch yet plus I’m snowed in too. Fennel and fish is always a great combo, and the tarragon sounds like a perfect addition.
Tweets that mention Cream of Fennel Soup With Flaked Cod & Tarragon | Dirty Kitchen Secrets -- Topsy.com
06. Jan, 2010
[...] This post was mentioned on Twitter by Bethany Kehdy, Mowie. Mowie said: RT @dksfood: New Recipe: The perfect soup to help with the chill! Cream of Fennel Soup W/ Flaked Cod & Tarragon http://bit.ly/7sMhHD [...]
mayssam
06. Jan, 2010
wow, that looks so yummy! I’m really into soups these days and I too love fennel in any form so will be trying this for sure. stay warm!
Meeta
06. Jan, 2010
i love fennel too and tarragon so this really sounds like a grand recipe to make. love the addition of arak/pernod too!
Sarah, Maison Cupcake
06. Jan, 2010
I’m a new convert to fennel, this looks very sophisticated and I must have a go at making soup with it. Happy New Year!
Krista
06. Jan, 2010
How lovely! I’ve been wanting a good fennel recipe and this sounds fantastic
MrsLavendula
06. Jan, 2010
looks delicious!
Chris Bourne
06. Jan, 2010
Well this is just perfect for today’s freezin cold weather. I HOPE THERE IS SOME LEFT FOR ME!
Trissa
07. Jan, 2010
WHAT AN ABSOLUTELY STUNNING DISH! Very well presented!
Jamie
07. Jan, 2010
Wow, Beth, this is beautiful! I adore fennel and this is a great and original way to serve it and the perfect winter meal for me. I love this recipe!
Swapna
07. Jan, 2010
Hi,
First time in your blog… wonderful blog! Will try some of the Lebanese recipes from your site….thanks for all the recipes….
Jeanne @ Cooksister!
07. Jan, 2010
If that isn’t the ultimate monochrome meal, then I don’t know…. Sounds fantastic and perfect for this foul weather!
Kitchen Butterfly
07. Jan, 2010
Delicious……:-) It is the perfect weather for the aniseed sweetness of fennel. This weekend, I plan to make cream of fennel soup with nero gnocchi!!! And I also found some Pomegranate molasses!!!!!!
Manggy
08. Jan, 2010
Look at that snow-white soup! Elegant and beautiful, and I bet delicious!
Global Patriot
08. Jan, 2010
I’ve always been a fan of soups enhanced by fish, from chowders to salmon stew. Adding the texture of cod to the distinct flavors of fennel and tarragon is a nice touch!
diva
08. Jan, 2010
yup, this is definitely what I need now when it’s freezing outside and I just saved myself from turning into an ice block by turning up the heating.
Beautiful beth! Love the colour of it, matches the snow outside. x
S.Smith
08. Jan, 2010
Wow. It looks fantastic and I think I can smell it.
tasteofbeirut
10. Jan, 2010
Beth
I am going to add you to my blogroll as soon as I get my wits back, I am still pretty jetlagged. Hey this is a great recipe and the photos are fabulous, always!
I am giving away some freebies from Kamal Mouzawak fyi
Take care
PS: you guessed right, it was in Adma!