Aromatic broth Adriatic

Mix sea fish, fruits of Mediterranean vineyards in the form of white wine into a unique coastal combination of this dish.

Preparation steps

Clean the fennel, cut it into slices and fry it briefly in a pan on heated olive oil just enough to get a nice golden color.
Remove the fennel from the side and add the fennel seeds and finely chopped garlic to the same pan.
Just fry briefly so the garlic doesn’t burn, but enough to release the smell.
Drizzle with white wine, cook for 1 minute, then add the passata, chicken cube, bay leaf, stir, cover and cook on low heat for about 10 minutes.
Add salt and pepper if necessary.
Add the roasted fennel, sea bream fillets cut into pieces, stir gently, cover and simmer for 5-10 minutes or until the fish is completely cooked.

Serving

Sprinkle with chopped parsley and serve immediately with toasted bread.

Advice

Instead of gilthead sea bream you can use fillets of some other white fish.

Ingredients

150 gfennel
2 tbspextra virgin olive oil
1 tbspfennel seeds
4 cherriesgarlic
200 mlof dry white wine
500 mlBio Passata
1Natur chicken cube
2 sheetslaurel
400 mlwater
600 gsea bream fillet
salt
ground black pepper
1 tbspchopped parsley

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