•  My Chameleon Nourished
    • Nourished.

      Vongole and Fennel Broth
      By Filomena Natoli

      An adapted recipe of Simon Johnson


      • Ingredients
        
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


        Crostini
        
Sourdough bread, sliced thin & enough for two people
        Pons Green Olive Oil, to drizzle
        Sea Salt
        Fennel fronds for garnish


        Method
        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 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.
        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.



        Image Credit: Simon Johnson Facebook

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