- For the broth, in a shallow soup pot, heat the oil on medium-high heat, then add the leek, fennel, garlic, thyme, celery seed and fennel seed. Sauté until the vegetables begin to brown and stick, 8-10 minutes
- Deglaze the pan with sherry and stir well for about 2-3 minutes, removing any coloration from the bottom of the pot.
- Pour in the vegetable stock and simmer for 12-15 minutes, until liquid has reduced by ⅓.
- Strain the broth into a bowl and discard solids. Set broth aside.
- For the chowder, in same pot used for the stock, heat olive oil on medium-high heat, then add leek, potatoes and pepper flakes. Cook for 4 minutes, stirring occasionally.
- Add fennel, plant-based tuna and tomatoes. Stir for 1 minute. Add broth.
- Reduce heat to low and simmer for 10-12 minutes. Season with salt and pepper to taste. Remove from heat.
- Before serving, add a drizzle of olive oil to each bowl of soup. Serve with lightly toasted whole grain bread and butter or garlic bread.
Tuna, Potato and Fennel
Chowder
- Preparation15 minutes
- Cook Time 45 minutes
- Serves 4
INgredients
For Fennel Broth
- 2 tablespoons olive oil
- 2 cups cleaned and diced leek
- 2 cups cleaned and chopped fennel bulb
- 6 cloves garlic, minced
- 4 sprigs thyme
- 1 tablespoon fennel seed
- 1 teaspoon celery seed
- 1 cup dry sherry
- 8 cups vegetable stock or water
For Chowder
- 3 tablespoons olive oil
- ½ cup cleaned and diced leek
- 3 red potatoes, cut into 1-inch cubes
- ¼ teaspoon crushed red pepper flakes
- 2 cups cleaned and cubed fennel bulb
- 3 pouches Good Catch® Naked in Water Plant-Based Tuna
- 1 ½ cups cherry tomatoes
- Salt and pepper, to taste
- Olive oil, for serving
- Whole grain bread and plant-based butter, or garlic bread, for serving
Instructions
- For the broth, in a shallow soup pot, heat the oil on medium-high heat, then add the leek, fennel, garlic, thyme, celery seed and fennel seed. Sauté until the vegetables begin to brown and stick, 8-10 minutes
- Deglaze the pan with sherry and stir well for about 2-3 minutes, removing any coloration from the bottom of the pot.
- Pour in the vegetable stock and simmer for 12-15 minutes, until liquid has reduced by ⅓.
- Strain the broth into a bowl and discard solids. Set broth aside.
- For the chowder, in same pot used for the stock, heat olive oil on medium-high heat, then add leek, potatoes and pepper flakes. Cook for 4 minutes, stirring occasionally.
- Add fennel, plant-based tuna and tomatoes. Stir for 1 minute. Add broth.
- Reduce heat to low and simmer for 10-12 minutes. Season with salt and pepper to taste. Remove from heat.
- Before serving, add a drizzle of olive oil to each bowl of soup. Serve with lightly toasted whole grain bread and butter or garlic bread.
