Up until now apart from my own recipes I have only posted those of recipezaar members, only because I am a member, and find it fun to try new recipes and to be able to write a review on their site.
I have been looking through the blog sphere, at other peoples blogs and thought it about time I tried some of their recipes to post on my site as well.I read this one the other day and thought it sounded yummy, so I decided to make it tonight. My son thought it was delicious and that is saying something for him. I did add 1 teaspoon of vegetable stock, this was only because since moving to Switzerland I have not found a good brand of fish stock, that I can buy at the supermarket, I find them very bland. I added the fish stock as well as the vegetable stock granules, so please taste because I am sure it would be fine if you had a good hearty brand of fish stock.
Very easy to make with a wonderful flavour, I did add a little more chili flakes, only personnel preference. I agree fennel is a wonderful vegetable that adds a really lovely flavour. If you enjoyed this recipe and would like to view this persons blog, with other great recipes I am looking forward to trying click here.
Ingredients
1 onion finely chopped
1 small fennel bulb finely chopped.feathery bits reserved
oil
2 garlic bulbs chopped (i crushed mine.)
2 thyme sprigs
pinch chili flakes (I added more.)
1litre /2 pints fish stock
350ml /12fl oz passata
65g/3oz small pasta shapes
15g/6oz crab meat
115g/4oz peeled cooked prawns
1large bottle grilled red pepper in oil,drained and chopped (I used a 270g jar of peppers in oil and herbs, still drained as stated.)
salt and black pepper
pinch of sugar (optional)
Method
1. Fry the onion and fennel in a little oil until soft and translucent,adding the garlic,thyme and chili flakes towards the end of cooking.
2. Pour in the stock and passata,bring to the boil then simmer for about 15 minutes.
3. Return the soup to the boil ,stir in the pasta and cook according to the packet instruction.
4. Lower the heat and add the crab,prawns and red pepper and heat through gently.Do not boil.
5. Season adding a pinch of sugar if necessary. Sprinkle over the reserved fennel tops.
To Serve: I topped mine with some grated Parmesan cheese and a few prawns to garnish, sprinkled a little parsley over and topped with one feathery bit of fennel for garnish. I also cut up a nice crunchy french baguette to soak up any extra soup. Scrummy
All photo’s taken by me unless otherwise stated.
I just loved the photos..Just the right size .So nice to know that the recipe is used in a classy place like Switzerland.I am off to read the rest of your site.
Glad you liked the photo’s. I will look forward to trying more of your recipes.
This dish easily ranks amongst one of the tastiest things I have ever cooked, even when reheated! It was my first time cooking with fennel and I love the flavor. I couldn’t find “Passata” and was forced to substitute a tomato/basil pasta sauce. It’s a fairly simple little soup to make but incredibly delicious. Following the ingredient quantities listed here, I made enough soup to fill 5 bowls-worth (standard cereal sized bowl).
Thanks for adding this one! I’ll be cooking it often in the winter months
Thank you so much for not only making this recipe but for also taking the time to leave a comment. I am so glad you enjoyed the soup and I appreciate you including how many bowls you got out of it, as this will help my other readers.
Anyway thanks again for such a nice comment. I always enjoy my readers comments
I wish you a wonderful day:)