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Method
Make it happen
- 01
Soften sliced fennel and onion in olive oil for 8 minutes, then add garlic and thyme.
- 02
Add chopped tomatoes and fish stock; simmer for 15 minutes until the fennel is tender.
- 03
Lower cod chunks into the soup and poach gently for 6–8 minutes until opaque and easy to flake with a fork.
- 04
Add lemon juice and season to taste; serve without stirring vigorously so the fish pieces stay intact.