Fish Soup with Potatoes and Fennel
| Yield: | 6 Servings |
| Categories: | Seafood |
| 4 | c | Chicken broth |
| 1 | c | Sauvignon Blanc or other dry white wine |
| 1/2 | c | Whipping cream |
| 1 | ts | Fennel seed |
| 3/4 | ts | Fresh thyme leaves, or dried |
| 1 1/2 | lb | Potatoes, * see note |
| 2 | Heads fennel, (3 1/2 to 4" wide) | |
| 1/2 | lb | Mussels in shells |
| 3/4 | lb | Shrimp, (16-20 count) |
| 1 | lb | Chilean seabass |
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