Try with mussels or different types of fish. It’s best when eaten the same day it’s made.
2 tsp (10 mL) extra-virgin olive oil
1 large shallot, finely chopped
2 garlic cloves, minced
1/4 tsp (1 mL) anise seeds
4 cups (1 L) low-sodium vegetable or chicken broth
2 cups (500 mL) water
2 medium carrots, thinly sliced
1 Yukon Gold potato, peeled and chopped
1/2 head fennel, cored and thinly sliced (including fronds)
2 bay leaves
8 oz (225 g) skinless salmon fillet
Heat oil in Dutch oven or stockpot over medium heat. Add shallot, garlic, and anise seeds. Stir until shallots are soft, 3 to 5 minutes. Stir in broth and water. Bring to a boil, then add carrots, potato, fennel, and bay leaves. Add 1 wide strip peel from lemon. Cover and reduce heat to medium-low. Simmer to let flavours blend, 15 minutes.
Add salmon and squeeze in juice from lemon. Cover and simmer until fish is cooked through, 5 minutes. Carefully remove salmon, and then flake into pieces. Divide among 4 bowls and ladle soup overtop. Serve with crusty bread or garlic toast.
Each serving contains: 191 calories; 18 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 15 g total carbohydrates (2 sugars, 2 g fibre); 136 mg sodium
source: “Harvest Soups“, alive #384, October 2014