Cod and fennel soup (Zuppa di merluzzo e finocchio) from Super Tuscan: Heritage Recipes from Our Italian-American Kitchen (page 58) by Gabriele Corcos and Debi Mazar

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

Accompaniments: Italian toast (Fettunta)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute snapper or grouper for cod fillets, and fennel fronds for a portion of parsley.

  • cmartinfirvida on January 19, 2024

    Have made this twice now. It's a weeknight winner, comes together quickly, you can amp up the intensity by adding more garlic or red pepper flakes. It helps to use really fresh fennel (but frozen cod is really fine here!)

  • Zosia on June 04, 2018

    Quick cooking, flavourful soup. The sweetness of the fennel tempered the acidity of the tomatoes and the fish wasn't at all fishy. A hit with family.

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