Tuesday, September 9, 2008

Fennel and tilapia chowder

Another of my soup recipes:

Fennel and Tilapia chowder

1 yellow onion, chopped
2 parsnips, peeled and chopped
3 carrots, peeled and chopped
3 ribs celery, chopped
1 bulb fennel, chopped
2 small or one large potato, peeled and chopped
6 c. low sodium chicken broth, plus 1 c. distilled or spring water
1 lb. Boneless, skinned, Tilapia fillets, thawed and rinsed
1 c. heavy cream
¼ c. grated parmesan cheese
1 ½ c. fennel leaves, lightly chopped
Salt and Black pepper

Combine vegetables, water and broth in a 4 qt. soup pot. Bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 min.
Add cream, parm. and fennel leaves. Then lay the tilapia fillets over the top of the soup and let poach for 2-3 min (these cook really fast). Stir the soup gently to break the fish up into piece. Season with salt and pepper to taste, and serve.

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