Mediterranean Fish Soup with Fennel

what you will need

• 4 tablespoons olive oil
• 4 large garlic cloves-diced
• 1 large shallot chopped
• 1 large fresh fennel-use the green part as well, thinly sliced
• salt and pepper and red chili flakes(dry or fresh, whatever you have!)
• 1-28 oz can of whole tomatoes-just squash them with your hands when you put them in or to save you time get crushed or chopped tomatoes instead.
• 3 cups of vegetable or chicken stock
• A variety of different fish. I use about 6 oz snapper, 6 oz cod, 6 large shrimp, 4 large scallops and/or you can pretty much add any other fish you like.
• Fresh flat leaf parsley about 1 cup. Some for cooking, the rest to top off dish at the end.

Directions:

• Put the olive oil in a pot and sauté on medium heat, garlic, shallot, fennel and salt, pepper and chili flakes until slightly translucent. Do not brown.
• Add the crushed (or whichever type of tomatoes you choose to use, if whole, squish them with your hands before putting in) and stir.
• Let simmer for about 10 minutes then add less than half of the tomato can of water, stir. Add half of the parsley and stir in.
• Add the stock and let it simmer on medium to low heat for about 30-45 minutes if you have more time do 45 minutes.
• Clean the fish, and cut into bit size pieces, not too small. Season with a little salt, pepper and a small amount of lemon juice. I don't cut the prawns and scallops, leave whole.
• Add all of the fish to the tomato and broth mixture. Let simmer for about 15 minutes or when the fish is ready. Not too long, the fish should be tender.
• Scoop into bowls and top with the remaining parsley. Great with warm french baguette if you want a side to compliment! You will have left overs unless you are feeding 4 or more....

Enjoy :)