Fish and Fennel Soup

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             FOOD FUNNY
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Here's a good one from Anna Welander:

Several American nurses were training at a hospital in Liverpool,
England. These nurses had little money for meals, so they ate the awful
food provided at the hospital complex, and sometimes kindly visitors
would give them some of the treats they had brought for patients who had
not wanted to eat them. One night a woman brought a pie to the kitchen
and said to one of the nurses, "Would you eat this up, love?" So she and
another American student nurse devoured every delicious crumb! Soon the
woman returned, however, and asked, "Is me 'usband's pie 'ot yet, dearie?"

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             TODAY'S RECIPE
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As always, base your choice of fish for this soup on whatever is
freshest. When in doubt, ask your fishmonger to let you smell it before buying.

Fish and Fennel Soup

2 Tbs (30 ml) olive oil
1 leek, white and light green parts, chopped and thoroughly rinsed
1 fennel bulb, chopped
6 cups (1.5 L) fish or vegetable stock
1 cup (250 ml) dry white wine (optional)
1/2 lb (225 g) small dried pasta suitable for soups
1 lb (450 g) firm, white fish such as sea bass, halibut, cod, monkfish, or catfish, skinned and cut into 1-inch (3 cm) pieces
1/4 lb (110 g) shrimp, peeled and deveined
2 tomatoes, seeded and chopped
2 Tbs (30 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) cold water
Salt and freshly ground pepper to taste
Chopped parsley for garnish

Heat the oil in a large pot over moderate heat and saute the leek and
fennel until tender but not brown, about 5 minutes. Add the stock and
optional wine and bring to a boil. Add the pasta and cook until almost
done, about 8 minutes. Add the fish, shrimp, and tomatoes and simmer
just until the fish and shrimp are firm and opaque, about 3 minutes. Add
the cornstarch mixture and stir until the soup is slightly thickened.
Adjust the seasoning with salt and pepper and serve garnished with chopped parsley.
Serves 4 to 6.
Received on Sun Mar 2 21:49:47 2008