Vongole and Fennel Broth
By Filomena Natoli
An adapted recipe of Simon Johnson
1-2 tbsp Pons Green Olive Oil
½ brown onion, sliced
1 garlic clove, sliced
½ small fennel bulb, sliced, reserve fronds for garnish
¾ cup Simon Johnson Verjus
1 liter Aneto Fish Broth
750 g Vongole
1 salt & pepper, to taste
Sourdough bread, sliced thin & enough for two people
Pons Green Olive Oil, to drizzle
Fennel fronds for garnish
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 the 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.
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.
Image Credit: Simon Johnson Facebook