White fish and fennel in broth

Tamara West

A little fish goes a long way in a bowl of fragrant, steaming hot broth.

Ingredients

600 ml	Fish stock
100 ml	Water
1	Bay leaf
5	Fennel fronds
1	Orange, use 1 peel
1 sprig	Fresh thyme
5	Waxy potatoes, small, peeled and halved (Main)
8	Baby carrots, scrubbed (Main)
2	Fennel bulbs, trimmed and cut in thick wedges with fronds reserved
350 g	White fish, such as blue-eye or tarakihi, cut in 4cm chunks (Main)
2 Tbsp	Fresh herbs, including fennel fronds, dill and/or parsley, chopped

Directions

1. Place stock, water and flavourings in a saucepan and simmer, covered, for 10 minutes. Strain into a bowl to remove flavourings and return stock to saucepan. Bring to a gentle simmer again.
2. Steam potatoes in another pan for about 12 minutes until tender.
3. Meanwhile add carrots and fennel to stock and simmer gently, covered, for 8 minutes. Next add fish to saucepan and cover again, cooking a further few minutes until fish is just cooked through.
4. Serve potatoes in warmed bowls then add fish and vegetables with broth. Scatter herbs on top and add a good grinding of black pepper.