French Salmon and Fennel Soup with New Potatoes

How to make it

1. 1

   Cut the potatoes and carrots into smaller pieces. Thinly slice the fennel and onion. Chop the garlic.

2. 2

   Heat the cooking fat in a large saucepan. Sauté the onion, garlic, fennel and carrots for a couple of minutes until slightly softened.

3. 3

   Cut the Romantica tomatoes into wedges and add them to the pan along with the water and fish stock cube.

4. 4

   Add the potatoes and let the soup cook under a lid for about 10-12 minutes until the potatoes and carrots are tender.

5. 5

   Cut the salmon into bite-sized cubes (about 3x3 cm). Lower the heat under the soup so it is no longer boiling hard.

6. 6

   Gently add the salmon and let it simmer in the soup for about 3-4 minutes until heated through and juicy.

7. 7

   Squeeze in the lemon juice and season with salt and black pepper. Serve straight away in deep bowls with a drizzle of olive oil on top.