Fish Soup, with Potatoes and Vegetables

Peel and chop the onion and garlic. Also chop the anchovies. Peel the potatoes only if necessary, otherwise brush under running water, then cut into cubes. Rinse the fennel in cold water, pat dry, remove the woody bottom and any bracts and cut into strips. Cut the tomatoes in half diagonally, remove the seeds and cut into small cubes. Cut the peppers in half, remove the seeds and cut into small cubes.

In a large frying pan, sauté onion, garlic and anchovies in hot olive oil. Add fennel, potatoes, tomatoes and peppers and sauté briefly. Extinguish with soup and white wine. Put the lid on and cook on a low fire for thirty minutes.

In the meantime, cut the fish fillets into bite-sized pieces. After thirty min of cooking, add them to the soup together with the seafood. Cook everything for another five to eight minutes on low heat.

Finally, chop the basil leaves and add them to the soup. Season the fish soup with salt and freshly ground pepper and serve it immediately.

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