Fennel and Potato Bisque With Crumbed Salt Cod And Green Olives
- 4 medium-size fennel bulbs, trimmed and cut into 1-inch chunks
- 2 small baking potatoes, peeled and cut into 1-inch chunks
- 4 cups chicken broth, homemade or low-sodium canned
- 8 cloves roasted garlic, peeled
- 1 teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 6 ounces salt cod, soaked in water overnight (water changed several times), drained
- 1/4 cup bread crumbs
- 2 teaspoons olive oil
- 4 teaspoons pitted and chopped green olives
- Place the fennel, potatoes and chicken broth in a large saucepan and bring to a boil.
- Reduce heat and simmer until the vegetables are tender, about 25 minutes.
- Place in a food processor with the roasted garlic and process until smooth.
- Return to the saucepan and season with the salt and pepper to taste.
- Keep warm over low heat.
- Shred the salt cod with a knife.
- Place in a bowl and toss with the bread crumbs.
- Heat the olive oil in a medium-size nonstick skillet over medium heat.
- Add the cod and saute until the crumbs are browned, about 5 minutes.
- Divide the soup among 4 bowls and top with the salt cod and olives.
- 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)