Nourished.

Vongole and Fennel Broth
By Filomena Natoli

An adapted recipe of Simon Johnson

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  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