Top bowls of this hearty spring seafood soup with fresh sugar snap peas for crunch and color.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary test

45 mins
6 cups soup + pea pods and 4 fillets


Ingredient Checklist


Instructions Checklist
  • In a large skillet heat 3 Tbsp. oil over medium-high until smoking. Pat skin side of fish dry with a paper towel. Season with salt. Sear fish skin side down until well-browned and moves freely in the pan. (Hold your nerve and really let it fry about 7 minutes to get a crispy skin.)

  • Remove pan from heat and, with conviction, flip the fish and let flesh side briefly kiss hot pan (about 1 minute). Transfer to a serving dish skin side up.

  • Wipe out skillet. Heat remaining 1 Tbsp. oil over medium until shimmering. Add onion, fennel, plus a pinch of salt and black pepper. Cook 7 to 8 minutes or until vegetables are translucent and starting to brown. Add wine. Bring to boiling; reduce by half. Add chicken stock; return to boiling. Remove from heat. Add the lettuce, allowing hot stock mixture to wilt it.

  • Ladle into bowls. Top with salmon, fennel fronds, and snap peas. If desired, drizzle with additional olive oil. Serves 4.

Nutrition Facts

371 calories; fat 21g; cholesterol 62mg; saturated fat 3g; carbohydrates 12g; mono fat 12g; poly fat 4g; insoluble fiber 4g; sugars 6g; protein 26g; vitamin a 4387.7IU; vitamin c 33.4mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 9.3mg; vitamin b6 1mg; folate 54.4mcg; vitamin b12 3.6mcg; sodium 579mg; potassium 829mg; calcium 67mg; iron 2.3mg.