Easy noodle soup with fish, onions and fennel

Easy noodle soup with fish, onions and fennel

Photo and text by Panos Diotis and Mirella Kaloglou

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A different recipe from the usual ones for fish soup, this soup will make even those who don't prefer fish, to beg for a second serving! It's an asian (perhaps Thai) style fish soup, with simple ingredients and a wonderful taste!

Little Cooking Tips Easy noodle soup with fish, onions and fennel



- 400-500gr/14-17oz gr fish fillet (red snapper preferably)
- 250-300gr/8.8-10.5oz fennel bulb, cut in thin slices
- 150-170gr/5.3-6oz (about 2-3) spring onions, finely chopped
- 1-2 garlic cloves, crushed
- 80-100gr/2.8-3.5oz rice noodles, broken in half
- 125ml (1/2 cup) olive oil
- 1lt (4 cups) vegetable broth
- 1 lemon (the juice)
- 1/2 teaspoon Fleur de Sel (preferably), or other salt

Preparation: If you don't have ready made vegetable broth, dissolve 2 vegetable stock cubes (you can also use fresh, available in the super markets) in 1 lt (4 cups) of warm water.
Cut the fish fillet into bite-size pieces and put it in a bowl. Add the lemon and the salt, and let it aside. Proceed with the rest of the recipe.

Put the olive oil in a pot, on medium to high heat. Once the oil is hot, add the fennel slices and the spring onions. Saute for 5-6 minutes. Add the garlic, stir for half a minute and add the broth.
Lower the heat to medium, put the lid on the pot, and cook for 5 minutes, stirring occasionally. Add the fish (drained from the juices in bowl) and lower the heat to medium-low. Cook for 3-4 minutes and add the noodles.
Continue cooking for another 5 minutes, stirring occasionally, and serve. Kali oreksi!


For those who don't like noodles in their soup, or they don't have any available, they can cook this dish omitting them.

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