• 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.