Smoky bass, fennel, and chorizo soup recipe


  • Yield: 4 Servings
  • Total Time: 25 Minutes


  • 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
How to Make It
  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.

Leave A Reply

%d bloggers like this: