This rustic tomato soup has just the right amount of ginger to make it merry and bright. It begins with a sauté of leeks and fennel, which add heft to the final soup. Take note that canned whole peeled tomatoes vary in salt content (I like Muir Glen) so you should taste the soup at the end of cooking and add more salt then if you like. Also, canned tomatoes vary in the amount of sauce they are canned with.
In this recipe from Ellie Krieger's book Whole in One, cod fillets are simmered in a sumptuous broth that’s made magically golden and aromatic with a generous pinch of saffron, along with onion, carrot, fennel, white beans, and thyme.
