Tart preserved lemons, buttery Castelvetrano olives and crunchy fennel round out a broth based on whole canned tomatoes. Don't ditch that juice – use it to enrich and flavor the broth. You can make the tomato broth a day in advance, then reheat and add the fish once it has come to a boil. The fish doesn’t take more than 5 minutes to cook through, making this a great make-ahead meal.
Any seafood can be included here. While I call for firm white fish, feel free to add whatever you find freshest in your fish case, from shrimp and mussels to squid and clams. Anything goes.
1. Heat the oil in a 6-quart stockpot over medium-high heat. Add the onions and cook, stirring occasionally, until softened, 9-10 minutes.
2. Add the fennel and garlic and continue cooking and stirring another 2 minutes.
3. Add the tomatoes with their juice, the stock, olives, preserved lemon, salt and pepper. Bring to a boil, reduce the heat and simmer until the soup thickens slightly, 30 minutes.
4. Add the fish and gently simmer until just cooked through, 5 minutes. Garnish with the reserved fennel fronds.
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This recipe was created with funding from Muir Glen, whose tomatoes we love. In fact, Lynne picked them as the best-tasting canned tomatoes in a blind test way back before they were an underwriter of the program. Now our relationship works like this: Muir Glen gave us the money to create more recipes that use tomatoes. We asked our friend Adeena Sussman, who appeared on the show back when she authored this cookbook, to come up with nine original recipes that include canned tomatoes as an ingredient. They're great, and we're rolling them out over the course of nine months. We'd like to thank Muir Glen for the support and for allowing us the creative freedom to produce this content independent of any editorial oversight.