• 2 Ratings
Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch chunks.

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  • In a 5- to 6-quart Dutch oven melt butter over medium heat. Add chopped fennel; cook 5 to 6 minutes or until soft, stirring occasionally. Add garlic; cook and stir 1 minute.

  • Add broth, potatoes, salt, and pepper. Bring to boiling; reduce heat. Simmer about 10 minutes or until potatoes are tender.

  • Stir together 1 cup of the half-and-half and the flour; add to soup. Cook and stir until slightly thickened and bubbly. Stir in salmon. Return to boiling; reduce heat. Simmer gently 3 to 5 minutes or until salmon flakes easily when tested with a fork. Stir in remaining 1/2 cup half-and-half; heat through. Stir in lemon zest. Coarsely chop fennel fronds; top servings with fennel fronds.

Nutrition Facts

286 calories; 14 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 69 mg cholesterol; 651 mg sodium. 943 mg potassium; 20 g carbohydrates; 2 g fiber; 4 g sugar; 21 g protein; 0 g trans fatty acid; 492 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 44 mcg folate; 3 mcg vitamin b12; 107 mg calcium; 2 mg iron;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0