Ingredients
  • 1½ tsp olive oil

  • 1/2 bulb fennel, trimmed, cored and thinly sliced (about 2 cups)

  • 2 cloves garlic, thinly sliced

  • 1/2 tsp each sea salt and fennel seeds

  • 1/4 tsp red pepper flakes

  • 1/2 cup dry white wine

  • 1 cup low-sodium chicken broth

  • 1/2 cup jarred or boxed unsalted finely chopped tomatoes (TRY: Pomì Finely Chopped Tomatoes)

  • 1/2 kg skinless sea bass fillets, 
cut into 8 pieces

  • Hand full of Dublin bay prawns

  • Hand full of mussles or clams

  • 1 tbsp chopped fresh flat-leaf parsley

Preparation
  1. In a Dutch oven, heat oil on medium-high. Add fennel, garlic, salt, fennel seeds and pepper flakes and cook, stirring, until fennel is softened and slightly browned, 5 to 6 minutes.

  2. Add wine and bring to a simmer. Cook until liquid is reduced by half. Add broth, tomatoes and ½ cup water and bring to a simmer.

  3. Using a large spoon, gently lower sea bass and scallops into soup just until submerged. Simmer gently, stirring occasionally, just until fish flakes easily with a fork prawns & mussles are opaque throughout, 4 to 5 minutes. Divide among bowls and sprinkle with parsley.

  4. Decorate  soup bowl with thinly sliced and oven dried focaccia with pesto, cherry tomato, burrata cheese and fresh basil

Enjoy x