Fish Soup Provençale

Description
Serves: 4

Ingredients

 * 8 oz fresh or frozen skinless and boneless haddock or halibut filets
 * 1 small fennel bulb
 * 3 cups low-sodium vegetable stock
 * 1 cup onion, chopped
 * 1 medium-sized zucchini, chopped
 * 1 cup dry white wine
 * 1 tablespoon of grated orange peel
 * 2 cloves garlic, chopped
 * 2 cups tomatoes, chopped or 1 x 14 oz can of chopped tomatoes (undrained)
 * 2 tablespoons fresh thyme plus extra for garnish

Directions

 * 1) Thaw fish if frozen. Rinse well then pat dry with a paper towel.
 * 2) Cut into 1 inch pieces then set aside.
 * 3) Cut off upper stalks of the fennel bulb and slice off the bottom. Rinse thoroughly then cut in half.
 * 4) Thinly slice the fennel halves lengthwise.
 * 5) In a large saucepan, stir in the fennel, vegetable stock, onion, zucchini, white wine, orange peel and garlic.
 * 6) Bring to a boil then reduce heat to medium, cover and simmer for about 10 minutes.
 * 7) Stir in the fish, tomatoes and thyme to the broth and cook for about 4 – 5 minutes or until fish becomes flaky when tested with a fork, then serve garnished with extra chopped thyme.