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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