Soup: Spain – Caldo de Hinojo y Tomate al Azafrán (Saffron-Kissed Fennel Tomato Broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 12 min

Cook 24 min

Total 36 min

Ingredients

2 tbsp (30 ml) olive oil, plus more for finishing
1 large fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 medium yellow onion, thinly sliced
3 cloves garlic, thinly sliced
1 tbsp tomato paste
1 / 2 cup (120 ml) dry white wine
1 (14.5 oz / 410 g) can crushed tomatoes
3 cups (720 ml) seafood stock or clam juice (or vegetable stock)
1 / 4 tsp saffron threads
1 strip orange peel (2 inches) or 1 / 2 tsp finely grated orange zest
3 fresh thyme sprigs
1 bay leaf
Pinch red pepper flakes
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tsp fresh lemon juice
2 tbsp (8 g) chopped fresh parsley and/or fennel fronds

Instructions

Warm 2 tablespoons olive oil in a pot over medium heat. Add fennel and onion with a pinch of salt and cook, stirring, until tender and lightly golden, 8–10 minutes.
Stir in garlic and red pepper flakes; cook 30 seconds. Add tomato paste and cook until darkened slightly, 1 minute.
Pour in white wine, scraping up any browned bits; simmer until reduced by about half, 2–3 minutes.
Add crushed tomatoes, stock, saffron, orange peel, thyme, and bay leaf. Bring to a gentle simmer and cook uncovered 15–20 minutes to meld flavors.
Discard thyme, bay, and orange peel. Season with salt and black pepper, then stir in lemon juice to brighten.
Ladle into warm bowls and finish with a drizzle of olive oil and a sprinkle of chopped parsley and reserved fennel fronds.