Fennel and Potato Bisque With Crumbed Salt Cod And Green Olives

Name: Fennel and Potato Bisque With Crumbed Salt Cod And Green Olives
Total time: 45 min
Yield: Four servings
Ingredients: 4 medium-size fennel bulbs, trimmed and cut into 1-inch chunks; 2 small baking potatoes, peeled and cut into 1-inch chunks; 4 cups chicken broth, homemade or low-sodium canned; 8 cloves roasted garlic, peeled; 1 teaspoon salt, plus more to taste; Freshly ground pepper to taste; 6 ounces salt cod, soaked in water overnight (water changed several times), drained; 1/4 cup bread crumbs; 2 teaspoons olive oil; 4 teaspoons pitted and chopped green olives

By Molly O'Neill

Total Time: About 45 minutes
Rating: (0)
Comments: Read comments

Featured in: The Electric Bulb

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Ingredients

Yield:Four servings

4medium-size fennel bulbs, trimmed and cut into 1-inch chunks
2small baking potatoes, peeled and cut into 1-inch chunks
4cups chicken broth, homemade or low-sodium canned
8cloves roasted garlic, peeled
1teaspoon salt, plus more to taste
Freshly ground pepper to taste
6ounces salt cod, soaked in water overnight (water changed several times), drained
¼cup bread crumbs
2teaspoons olive oil
4teaspoons pitted and chopped green olives

Ingredient Substitution Guide

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Preparation

Step 1
Place the fennel, potatoes and chicken broth in a large saucepan and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 25 minutes. Place in a food processor with the roasted garlic and process until smooth. Return to the saucepan and season with the salt and pepper to taste. Keep warm over low heat.
Step 2
Shred the salt cod with a knife. Place in a bowl and toss with the bread crumbs. Heat the olive oil in a medium-size nonstick skillet over medium heat. Add the cod and saute until the crumbs are browned, about 5 minutes. Divide the soup among 4 bowls and top with the salt cod and olives. Serve immediately.