Tomato, fennel and seafood soup from The Washington Post by Stephanie Witt Sedgwick

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Recipe Notes

  • laws on January 11, 2026

    As of Jan 2026, this recipe requires a subscription the Washington Post to see it so sadly I won't get to try it.

  • Laura on February 19, 2015

    This soup was good, but not fantastic. The fennel flavor was more muted than I expected given how much fennel went into it. Next time I might supplement with some ground fennel. I did not bother to separately saute the fish and shrimp, instead just cooked them in the broth. I substituted mahi mahi because I couldn't find cod. The soup was easy and quick to make and is a really lovely orange color. I'd make it again, with some flavor tweaks.

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