Leek and fennel soup with poached haddock


  • Prep Time25 mins
  • Total Time50 mins
  • Makes4 servings
Leek and fennel soup with poached haddock

Leek and fennel soup with poached haddock Photo, Erik Putz

Chatelaine Triple Tested

This fragrant, creamy soup is perfect for cold fall evenings.


  • 3 tbsp olive oil

  • 3 tbsp Pernod, or ouzo

  • 2 tsp lemon zest

  • 500 g wild Atlantic haddock, caught with handline

  • 1 tbsp fennel seeds

  • 2 garlic cloves, minced

  • 2 leeks, white parts only, chopped

  • 1 fennel bulb, chopped, fronds reserved

  • 900-mL carton vegetable broth

  • 1/4 tsp salt

  • 1/3 cup 35% cream

  • 2 tbsp chopped fresh parsley

  • 2 tsp lemon juice


  • COMBINE 1 tbsp oil with 1 tbsp Pernod and 1 tsp lemon zest in a medium bowl. Add fish and coat with mixture.

  • HEAT a large pot over medium-high. Toast fennel seeds, shaking the pot often, until fragrant, 2 to 3 min. Reduce heat to medium and add remaining 2 tbsp oil, then garlic, leeks and fennel. Cook until fennel is tender, about 5 min. Pour in remaining 2 tbsp Pernod and stir for 2 min. Add broth and salt. Gently boil, covered, for 10 min. Add fish and any liquid, pressing into the broth until fully submerged. Reduce heat to medium-low and simmer, covered, until cooked through, about 5 min. Carefully transfer fish into shallow bowls.

  • STIR cream into broth, then ladle over fish.

  • MIX remaining zest with parsley, fennel fronds and lemon juice in a small bowl. Garnish soup with mixture. Serve immediately.

Nutrition (per serving)

Calories 344, Protein 28g, Carbohydrates 18g, Fat 19g, Fibre 4g, Sodium 1001mg.
Excellent source of Vitamin B6.

Buying Sustainable Fish

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Look for the Oceanwise logo on restaurant menus and in shops. Get lots more helpful info at

Watch: How to clean leeks