Sustainable Seafood, Demystified
Frozen scallops and thin white fish fillets are real time-savers for busy weeknights, as they thaw in a flash and take just minutes to cook. If your fennel bulb comes with the green fronds attached, feel free to use them as a pretty garnish on the soup instead of the parsley. You can use any firm white-fleshed fish for this soup – Pacific cod is another great option.
The post Seafood, Fennel & Tomato Soup appeared first on Clean Eating.
Source: Clean Eating
Related posts