Smoky Bass, Fennel, and Chorizo Soup

bass-chorizo-fennel-soup
Photo by Danny Kim
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 414 calories
    • Fat 22 g
    • Sat Fat 6 g
    • Cholesterol 126 mg
    • Sodium 1,141 mg
    • Protein 36 g
    • Carbohydrate 21 g
    • Sugar 2 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 78 mg

Heat the oil in a large pot over medium heat. Add the fennel, chorizo, and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the fennel is tender, 8 to 10 minutes.

Add the broth and bring to a boil.

Add the fish and hominy. Reduce heat and simmer until the fish is opaque throughout, 2 to 4 minutes.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 2 small bulbs fennel, roughly chopped
  3. Check 4 ounces chorizo, chopped
  4. Check kosher salt and black pepper
  5. Check 6 cups low-sodium chicken broth
  6. Check 1 pound boneless, skinless bass fillet, cut into 2-inch pieces
  7. Check 1 15-ounce can hominy, rinsed
  8. Check chopped fresh cilantro leaves and lime wedges, for serving

Directions

  1. Heat the oil in a large pot over medium heat. Add the fennel, chorizo, and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the fennel is tender, 8 to 10 minutes.
  2. Add the broth and bring to a boil.
  3. Add the fish and hominy. Reduce heat and simmer until the fish is opaque throughout, 2 to 4 minutes.
  4. Serve topped with the cilantro and lime wedges.