Fish Soup Provençale

== Description ==
Serves: 4
== Ingredients ==
* 8 oz fresh or frozen skinless and boneless haddock or halibut filets
* 1 small fennel bulb
* 3 cups low-sodium vegetable stock
* 1 cup onion, chopped
* 1 medium-sized zucchini, chopped
* 1 cup dry white wine
* 1 tablespoon of grated orange peel
* 2 cloves garlic, chopped
* 2 cups tomatoes, chopped or 1 x 14 oz can of chopped tomatoes (undrained)
* 2 tablespoons fresh thyme plus extra for garnish
== Directions ==
# Thaw fish if frozen. Rinse well then pat dry with a paper towel.
# Cut into 1 inch pieces then set aside.
# Cut off upper stalks of the fennel bulb and slice off the bottom. Rinse thoroughly then cut in half.
# Thinly slice the fennel halves lengthwise.
# In a large saucepan, stir in the fennel, vegetable stock, onion, zucchini, white wine, orange peel and garlic.
# Bring to a boil then reduce heat to medium, cover and simmer for about 10 minutes.
# Stir in the fish, tomatoes and thyme to the broth and cook for about 4 – 5 minutes or until fish becomes flaky when tested with a fork, then serve garnished with extra chopped thyme.
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Category:Fennel Recipes
Category:French Soups
Category:Garlic Recipes
Category:Haddock Recipes
Category:Halibut Recipes
Category:Onion Recipes
Category:Orange peel Recipes
Category:Seafood Soup Recipes
Category:Tomato Recipes
Category:Vegetable stock and broth Recipes