White fish and fennel in broth
Photo by Tamara West
A little fish goes a long way in a bowl of fragrant, steaming hot broth.
- Place stock, water and flavourings in a saucepan and simmer, covered, for 10 minutes. Strain into a bowl to remove flavourings and return stock to saucepan. Bring to a gentle simmer again.
- Steam potatoes in another pan for about 12 minutes until tender.
- Meanwhile add carrots and fennel to stock and simmer gently, covered, for 8 minutes. Next add fish to saucepan and cover again, cooking a further few minutes until fish is just cooked through.
- Serve potatoes in warmed bowls then add fish and vegetables with broth. Scatter herbs on top and add a good grinding of black pepper.