Four Fish And Fennel Soup

• 2 tbsps olive oil
• 2 tbsps fennel seed, crushed
• 2 garlic cloves, minced
• 1 small red onion, chopped
• 1/2 tsp crushed red pepper flakes
• 2 or 3 large bulbs fennel, trimmed, cored, and thinly sliced
• 2 large tomatoes, seeded, and coarsely chopped (Canned whole tomatoes squeezed and broken up by hand works also)
• 5 cups fish stock or chicken stock
• 1 lb red new potatoes, scrubbed and diced
• 1/2 lb salmon fillet, skinned and cut into 1 inch chunks
• 1/2 lb snapper or halibut fillet, cut into 1 inch chunks
• 1/2 lb medium shrimp, shelled and deveined
• 1/2 lb bay scallops
• salt and pepper

1. In a large heavy nonreactive pot, heat oil over medium-high heat. Add fennel seed, garlic, onion, and red pepper flakes and cook for about 8 minutes. Stir in tomatoes and cook until bubbly. Add stock, bring to a boil, and add potatoes. Reduce heat and cook until potatoes are tender, about 15 minutes. Add salmon and snapper, simmer 3 minutes, and then add the shrimp and scallops. Simmer another 3 minutes. Taste for salt and pepper and serve.

olive oil, fennel, garlic, red onion, red pepper, bulbs fennel, tomatoes, fish, red new potatoes, salmon fillet, snapper, shrimp, bay scallops, salt

Taken from www.epicurious.com/recipes/member/views/four-fish-and-fennel-soup-50016274 (may not work)