Fennel and Potato Bisque With Crumbed Salt Cod And Green Olives

  1. Place the fennel, potatoes and chicken broth in a large saucepan and bring to a boil.
  2. Reduce heat and simmer until the vegetables are tender, about 25 minutes.
  3. Place in a food processor with the roasted garlic and process until smooth.
  4. Return to the saucepan and season with the salt and pepper to taste.
  5. Keep warm over low heat.
  6. Shred the salt cod with a knife.
  7. Place in a bowl and toss with the bread crumbs.
  8. Heat the olive oil in a medium-size nonstick skillet over medium heat.
  9. Add the cod and saute until the crumbs are browned, about 5 minutes.
  10. Divide the soup among 4 bowls and top with the salt cod and olives.
  11. Serve immediately.

fennel bulbs, baking potatoes, chicken broth, garlic, salt, freshly ground pepper, salt, bread crumbs, olive oil, green olives

Taken from cooking.nytimes.com/recipes/4624 (may not work)

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