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Seafood And Fennel Soup

1 tablespoon olive oil
8 ounces mushrooms, thickly sliced
6 bacon slices, chopped
1 large onion, coarsely chopped
1 cup thinly sliced fennel
1/4 cup chopped red bell pepper
1 tablespoon crushed fennel seeds
2 large garlic cloves, chopped
1 1/2 pounds red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
3 1/2 cups canned chicken broth
2 14 1/2 oz cans diced peeled tomatoes
8 oz can tomato sauce
1 lb halibut fillet, cut into 1-inch pieces
8 ounces red snapper fillets, cut into 1-inch pieces
8 ounces sole fillets, cut into 1-inch pieces
chopped fresh parsley

Heat oil in heavy large skillet over medium-high heat. Add mushrooms
and saute until golden, about 5 minutes. Set mushrooms aside.

Cook bacon in heavy large Dutch oven over medium heat until almost
crisp, stirring often, about 3 minutes. Add onion, fennel, bell
pepper, fennel seeds and garlic; saute until vegetables are almost
tender, about 5 minutes. Add potatoes, chicken broth, tomatoes with
their juices and tomato sauce and bring to boil. Reduce heat and
simmer until potatoes are almost tender, about 25 minutes. Mix in

Add halibut, red snapper and sole to soup and simmer just until
fish is cooked through, about 6 minutes. Season with salt and
pepper. Ladle into bowls. Sprinkle with parsley.


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