Seafood & fennel soup from Jerusalem (page 136) by Yotam Ottolenghi and Sami Tamimi

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Notes about this recipe

  • merliseclyde on May 14, 2022

    Used cobia and scallops and dried Aleppo Chiles instead of fresh! Garnished with fresh fennel fronds

  • emma_clare on October 31, 2021

    Made this for a dinner party and it was a big hit - delicious and quite easy. I didn't have clams or mussels available, so instead used extra prawns and topped with fried scallops. I also just poached the fish and served immediately rather than messing about with a slotted spoon, which worked fine. I served with french fries, baguette and a green salad.

  • kari500 on November 09, 2020

    The only seafood on hand was shrimp, so that’s all I used. Lobster Better than Bouillon for the stock. I over salted, but this was wonderful, and pretty easy. Will happily make it again.

  • Frenchfoodie on September 12, 2020

    Delicious, comforting yet zingy. I used fennel seeds rather than bulb and added soaghetti to the reduced sauce to make a main course.

  • TrishaCP on December 22, 2019

    I agree this was a great seafood soup. I used the optional red chile (a red serrano) and it added the perfect amount of heat. I did need longer than specified to cook the clams (I didn’t use mussels).

  • mlbatt on December 20, 2019

    Used fresh Opah with clams, mussels & shrimp. Has a great fennel-y tang that I look for in seafood soups. Excellent.

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