Cod Minestrone Soup

Wash, trim and halve the fennel, remove the hard core and thinly slice the bulb. Peel and finely dice the onion and garlic. Heat the oil and sweat the fennel, onion and garlic until translucent. Add the fish stock and vegetable stock and simmer for 10 minutes.

Meanwhile cook the pasta according to the package instructions, adding the carrot slices for the last 3-4 minutes. At the end of cooking time drain, refresh in cold water and drain well.

Drop the tomatoes into boiling water for a few seconds, refresh in cold water, then skin, cut into eighths and remove the seeds.

Wash and trim the courgette, halve lengthwise and cut into half slices. Wash and dry the cod and cut into bite-sized cubes. Sprinkle with lemon juice and season with salt and pepper.

Add the fish, tomatoes and courgettes to the boiling broth and cook gently over a low heat for 5 minutes, or until done. Season with salt and pepper and add Vermouth to taste.