Fish Soup with Preserved Lemons & Fennel

Tart preserved lemons, buttery Castelvetrano olives and crunchy fennel round out a broth based on whole canned tomatoes. Don't ditch that juice – use it to enrich and flavor the broth. You can make the tomato broth a day in advance, then reheat and add the fish once it has come to a boil. The fish doesn’t take more than 5 minutes to cook through, making this a great make-ahead meal.

Any seafood can be included here. While I call for firm white fish, feel free to add whatever you find freshest in your fish case, from shrimp and mussels to squid and clams. Anything goes.

• 3 tablespoons olive oil

• 1 large onion, thinly sliced 

• 1 large fennel bulb, trimmed and chopped, fronds reserved 

• 3 cloves garlic, thinly sliced  

• Two 28-ounce cans Muir Glen Whole Peeled Tomatoes in juice

• 4 cups fish stock 

• 1/4 cup pitted Castelvetrano olives, quartered, or any other green olive such as Cerignola, Picholine or Lucques

• 1 small preserved lemon, halved, seeded and chopped (3 tablespoons), plus 1 tablespoon preserved lemon juice 

• 1 1/2 teaspoons salt, plus more to taste 

• 1/2 teaspoon freshly ground black pepper 

• 2 pounds fish fillets, such as cod or halibut, skinned and cut into 2-inch chunks 

1. Heat the oil in a 6-quart stockpot over medium-high heat. Add the onions and cook, stirring occasionally, until softened, 9-10 minutes.

2. Add the fennel and garlic and continue cooking and stirring another 2 minutes.

3. Add the tomatoes with their juice, the stock, olives, preserved lemon, salt and pepper. Bring to a boil, reduce the heat and simmer until the soup thickens slightly, 30 minutes.

4. Add the fish and gently simmer until just cooked through, 5 minutes. Garnish with the reserved fennel fronds.