Kosher seafood soup with fennel and garlic

Kosher Seafood Soup With Fennel and Garlic

Here is a winter meal that you can make in the summer. This is wonderful. Take you time in cooking this. The slower this cooks the better.

Kosher Seafood Soup With Fennel and Garlic


2 lbs. Kosher Fish Fillets, cut into chunks

4 tbs. Extra Virgin Olive Oil
2 Fennel Bulbs cleaned and very thinly sliced
2 Yellow Onions chopped
6. Shallots minced
6 cloves Garlic, crushed and minced
2 Baking Potatoes peeled and diced
1 Red Bell Pepper diced
1 Hot Pepper seeded and minced (optional)
¼ cup dry Kosher White Israeli Wine
1 (28 oz) can Crushed Tomatoes
2 tbs. Parsley chopped
1 tsp. Crushed Red Pepper Flakes
1 cup Water
Salt and freshly Ground Black Pepper to taste
¼ cup Butter
2 tbs. fresh Basil minced

Slices of toasted garlic bread one per bowl.
2 Scallions thinly sliced to Garnish
A little Parsley to Garnish
Garlic Croutons to Garnish


In a large pot heat 2 tablespoons of the olive oil over medium heat. Add the fennel, onion, peppers, shallots, and garlic and sauté for 4 to 5 minutes, until golden brown. Stir in the fish, wine, potatoes, tomatoes, parsley, red pepper flakes and water. Season with salt and pepper. Bring to a boil over high heat, then decrease the heat to low and simmer for 60 minutes. Add the butter and stir to melt, then remove from heat

Ladle into soup bowls over the toast. Sprinkle with the basil, garnish with the fennel, croutons, scallions and parsley and serve immediately. Serve with a fresh salad, a vegetable and some fresh bread for a complete meal.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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About the Author
Chef Ceaser has been a kosher chef for 37 years.
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