The best salmon soup with a touch of fennel.

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I strongly recommend my Salmon & fennel soup with a touch of fennel. is perfect to prepare the day before. However, I would recommend cooking the salmon the same day as it will be juicier and have a better fresh taste. To get some acidity in the soup, I use fresh tomatoes instead of wine (I prefer to drink the wine). And the fact that I have potatoes in the soup means that the soup is also filling. Last but not least or the icing on the cake, I love to serve this soup with homemade basil aioli. Let start cooking!

Ingrediens 4 pers:

  • 400 g fresh salmon filé
  • 1 big or 2 small fennel
  • 1 big or 2 small onions
  • 20 cm of a leek
  • 8 poatoes
  • 6-8 tomatoes
  • 4 garlic cloves
  • 2 bayleaf
  • a bunch of fresh thyme
  • Salt & freshly ground pepper
  • a pinch of chiliflakes
  • olive oil for cooking
  • 2-3 star anise (additional- 2-3 star anise to enhance the anise flavour)
  • 1.5 liter fish or vegetable broth

Do like this:

Rinse the vegetables and peel the onion, but feel free to leave the peel on the potatoes, it contains both vitamins and flavor.

Shred the onion, leek, garlic and fennel (save little of the green on the leek to cut strips as a garnish). Cut the potatoes and the tomatoes into pieces. Heat a saucepan with olive oil in the bottom. Pour in all the vegetables and let them simmer slightly without taking color. Last, pour over the broth , add salt, pepper, bayleaf, chiliflakes and thyme.

Let the soup simmer slowly until the potatoes are soft. Cut the salmon into large pieces and salt and pepper around it. Then carefully place the salmon in the pot with the soup and let it boil slowly on the after-heat (put a lid on). I personally like if there is a small raw core left in the salmon. So it should not boil for too long. A few minutes are enough.

Serve the salmon & fennel soup on deep plates and garnish with some fresh basil and thyme leaves and pour the basil aiolin into small bowls and place on the table next to the plates Bon Apetit…

Basil Aioli:


  • 2 egg yolks
  • 5 dl natural oil (rapeseed oil)
  • 1-2 garlic cloves
  • a bunch of fresh basil
  • Salt & freshly ground pepper
  • 1 teaspoon French mustard
  • A squeeze of lemon

Take 1 dl oil and put in a mixer together with the basil (save a couple of leaves to garnish with) and the garlic cloves and mix to a green oil mix. Add the egg yolks in a bowl with salt, mustard and a squeeze of lemon and stir until everything mixes together. Now drop the rest of the oil slowly while stirring (it is important that the oil and the eggs have the same temperature, otherwise it may split). When all the oil is in, stir in the basil mix. Then taste with salt and pepper.

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