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Vongole & Fennel Broth

Vongole & Fennel Broth

This delicious seafood broth showcases the light flavours of vongole, fennel & Pons olive oil. Made with Aneto Natural broth & our Verjus, it's a handy recipe for a quick & easy meal.
Course Main Dish

Ingredients
  

  • 1-2 tbsp Pons Green Olive Oil
  • 1/2 Brown Onion sliced
  • 1 Garlic clove sliced
  • 1/2 small fennel bulb sliced, reserve fronds for garnish
  • 3/4 cup SIMON JOHNSON Verjus
  • 1 litre Aneto Fish Broth
  • 750 g vongole
  • 1 Salt & Pepper to taste

Crostini

  • sourdough bread sliced thin, allow two person
  • Pons Green Olive Oil to drizzle
  • sea salt
  • fennel fronds to garnish

Instructions
 

Broth

  • Heat olive oil in a medium size pot and sauté onion & garlic over a gentle heat.
  • Add sliced fennel and continue to cook until ingredients soften.
  • Deglaze pan with verjuice, add fish stock and bring to a simmer.
  • Once broth is simmering, add vongole and cook until shells open for approx 15-20 mins. Adjust if necessary as additional heat might be required, to open the shells.
  • Check seasonings and adjust to taste with salt & pepper.
  • Serve soup with an extra drizzle of olive oil, garnish with reserved fennel fronds and crostini on the side.

Crostini

  • Preheat oven to 200C. Place sliced bread on a baking tray and drizzle with olive oil and sea salt.
  • Bake crostini for 15 mins until crisp and golden brown, garnish with fennel fronds before serving.

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