Fish And Fennel Soup

• 7 oz pearl couscous
• 2 tbsp olive oil
• 1 None leek, trimmed, thinly sliced
• 1 None red bell pepper, deseeded, chopped
• 2 cloves garlic, sliced
• 1 tsp fennel seeds
• 1 bulb baby fennel, thinly sliced, fronds reserved
• 1/4 tsp saffron strands
• 1 cup white wine
• 4 cups fish stock
• 1 (13.5 oz) can chopped tomatoes
• 1 1/2 lb firm white fish, skin removed, cubed
• 1/2 lb cherry tomatoes, halved
• 2 tbsp fresh basil leaves, shredded
• None None crusty bread, to serve

1. Bring a saucepan of water to a boil. Add couscous and simmer for 10 mins. Drain. Set aside.
2. Meanwhile, in a large saucepan, heat oil over medium heat. Add leek, pepper, garlic and fennel seeds. Cook, covered, for 5 mins. Add fennel and saffron and cook for 5 mins. Add wine and simmer until reduced by 1/2. Add stock and diced tomatoes. Bring to a boil, reduce heat and simmer, covered, for 20 mins.
3. To finish, add fish and cherry tomatoes to soup. Simmer for 2-3 mins, until fish is just cooked through. Add couscous and basil. Serve garnished with reserved fennel fronds and crusty bread.

pearl couscous, olive oil, red bell pepper, garlic, fennel seeds, baby fennel, saffron strands, white wine, fish stock, tomatoes, white fish, cherry tomatoes, basil, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/23418 (may not work)