We’re in for a cold snap this week so this is the perfect time for a light and tasty winter warmer recipe! Our Vongole and Fennel Broth will hit the spot 🙌
Who’s going to give this one a try?

INGREDIENTS
1-2 tbsp Pons Green Olive Oil
½ brown onion, sliced
1 garlic clove, sliced
½ small fennel bulb, sliced, reserve fronds for garnish
¾ cup Simon Johnson Verjus
1 litre Aneto Fish Broth
750 g vongole
1 salt & pepper, to taste
Crostini
sourdough bread, sliced thin, allow two person
Pons Green Olive Oil, to drizzle
sea salt
fennel fronds, to garnish

METHOD
Broth
Heat olive oil in a medium size pot and sauté onion & garlic over a gentle heat.
Add sliced fennel and continue to cook until ingredients soften.
Deglaze pan with verjuice, add fish stock and bring to a simmer.
Once broth is simmering, add vongole and cook until shells open for approx 15-20 mins. Adjust if necessary as additional heat might be required, to open the shells.
Check seasonings and adjust to taste with salt & pepper.
Serve soup with an extra drizzle of olive oil, garnish with reserved fennel fronds and crostini on the side.
Crostini
Preheat oven to 200C. Place sliced bread on a baking tray and drizzle with olive oil and sea salt.
Bake crostini for 15 mins until crisp and golden brown, garnish with fennel fronds before serving.