Smoky bass, fennel, and chorizo soup recipe

Ingredients

• 2 small bulbs fennel, roughly chopped
• 4 ounces chorizo, chopped
• 2 tablespoons olive oil
• 6 cups low-sodium chicken broth
• Kosher salt and black pepper
• 1 pound boneless, skinless bass fillets, cut into 2-inch pieces
• 1 15-ounce can hominy, rinsed
• Chopped fresh cilantro and lime wedges, for serving

1. Cook the fennel and chorizo in oil in a large saucepan over medium heat, stirring occasionally, until the fennel is tender, 8 to 10 minutes.
2. Add the broth and ½ teaspoon each salt and pepper; bring to a boil.
3. Add the fish and hominy. Simmer until the fish is opaque, 2 to 4 minutes. Serve with cilantro and lime wedges.