- 1 onion, chopped
- 1 medium fennel bulb, chopped
- EVOO
- white wine (1/2 a small bottle)
- 1 bottle clam juice (8 oz?)
- 2 c. Penzey's seafood broth
- sprinkle of pepper
- sprinkle of salt
- sprinkle of dried parsley
- sprinkle of dried thyme
- diced potatoes
- 0.8 lb cod (more is fine), cut into chunks
- juice of 1/2 a lemon
- toast (e.g., French bread), rubbed with a cut garlic clove (1 toast per serving)
- fried or poached eggs (1 per serving)
Saute onion and fennel in olive oil until softened. Add wine, clam juice, seafood broth, seasonings, and potato. Cook until potato is softened. Add fish and cook until done (just a few minutes). Stir in lemon juice.
Serve each bowl of soup topped with a slice of toast and a fried egg.
Notes: I could probably increase the wine. Fresh parsley might be nice. Consider adding a bay leaf. Don't use too much potato since this is served with bread.
