Fish Soup with Potatoes and Fennel

Yield: 6 Servings
Categories: Seafood
4cChicken broth
1cSauvignon Blanc or other dry white wine
1/2cWhipping cream
1tsFennel seed
3/4tsFresh thyme leaves, or dried
1 1/2lbPotatoes, * see note
2Heads fennel, (3 1/2 to 4" wide)
1/2lbMussels in shells
3/4lbShrimp, (16-20 count)
1lbChilean seabass
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