Serves 4-6
60ml olive oil, plus extra for drizzling 1 white onion, finely chopped 2 garlic cloves, crushed 1 fennel bulb, finely sliced ½ tsp fennel seeds 1 carrot, cut into 2cm rounds 400g baby new potatoes, peeled and halved 1.25ltr vegetable stock 2 large tomatoes, chopped 600g cod, skin and bones removed, cut into 5cm chunks 20 mussels, scrubbed well, beards removed Add the onion, garlic, fennel and fennel seeds and season with a good pinch of salt flakes. Cook, stirring occasionally, for about 10-12 mins, or until the vegetables are soft. Discard any mussels that haven't opened. Drizzle with extra olive oil to serve. You could also squeeze over some fresh lemon juice, scatter with chopped dill and serve with a pitta bread. Cook's note: This soup is…
