Fennel and Potato Bisque With Crumbed Salt Cod And Green Olives
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4medium-size fennel bulbs, trimmed and cut into 1-inch chunks
- 2small baking potatoes, peeled and cut into 1-inch chunks
- 4cups chicken broth, homemade or low-sodium canned
- 8cloves roasted garlic, peeled
- 1teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 6ounces salt cod, soaked in water overnight (water changed several times), drained
- ¼cup bread crumbs
- 2teaspoons olive oil
- 4teaspoons pitted and chopped green olives
Nutritional analysis per serving (4 servings)
413 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 49 grams carbohydrates; 9 grams dietary fiber; 14 grams sugars; 39 grams protein; 3548 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the fennel, potatoes and chicken broth in a large saucepan and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 25 minutes. Place in a food processor with the roasted garlic and process until smooth. Return to the saucepan and season with the salt and pepper to taste. Keep warm over low heat.
- Step 2
Shred the salt cod with a knife. Place in a bowl and toss with the bread crumbs. Heat the olive oil in a medium-size nonstick skillet over medium heat. Add the cod and saute until the crumbs are browned, about 5 minutes. Divide the soup among 4 bowls and top with the salt cod and olives. Serve immediately.
Private Notes
Comments
I love the idea of potatoes and fennel with cod. So, i was thrilled when I saw this recipe. I sautéed the fennel to caramelize it a bit and added the whole garlic cloves raw and baby potatoes to the sauté. When all were caramelized I added the chicken broth and steamed for 15 minutes more. Puréed the mixture and added a tablespoon of crème fraiche to give it a bit more body. I used fresh cod from my fish monger with the breadcrumbs after coating in good olive oil….cooked in my Breville air fryer for about 15 minutes, then floated the piece of cod on the purée with chopped green olives on the top ….subtle and wonderful. Will make again.