The sharp, sweet licorice flavour of fennel is ideal for punching up this speedy scallop and haddock soup. To cut down on the cook time, slice the parsnip as thinly as you can.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In Dutch oven or large heavy pot, heat oil over medium heat; cook leeks and garlic, stirring occasionally, until softened, about 5 minutes. Add fennel; cook, stirring, just until softened, about 3 minutes. Stir in clam juice, salt, pepper and 4 cups water; bring to boil. Reduce heat to gentle simmer; cover and cook until fennel is tender, about 4 minutes.
Increase heat to medium. Stir in scallops; cook just until opaque, about 1 minute. Stir in haddock, parsnip and lemon juice; cook, uncovered and without stirring, until haddock is opaque throughout, about 2 minutes. Spoon into bowls; sprinkle with dill and tarragon.
Nutritional facts per each of 6 servingS: about
- Fibre 3 g
- Sodium 504 mg
- Sugars 4 g
- Protein 17 g
- Calories 146.0
- Total fat 3 g
- Cholesterol 39 mg
- Saturated fat 1 g
- Total carbohydrate 14 g
%RDI
- Iron 13.0
- Folate 21.0
- Calcium 8.0
- Vitamin A 7.0
- Vitamin C 22.0
