Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, diced medium (approximately 1 cup)
  • 4 cloves garlic, minced
  • 6 large baby portabello mushrooms, sliced
  • 6 medium tomatoes, peeled, and diced
  • 1 cup dry Riesling (or other dry white wine) (240 ml)
  • 2 cups vegetable broth, divided (480 ml), plus extra as needed
  • 1 (15-ounce/425g) can navy beans, drained and rinsed
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper or white pepper
  • 1 teaspoon onion powder
  • ½ teaspoon fennel seeds
  • 1 teaspoon garlic powder
  • 1 ½ pounds (680g) boneless, skinless fresh cod fillets, cut into 1-inch cubes
  • 1 small loaf crusty Italian or French bread, for serving

Instructions:

  1. Heat olive oil in a stockpot over medium heat. Add diced onion and cook until translucent. Add sliced mushrooms and minced garlic; sauté until fragrant.
  2. Deglaze the pot with white wine, scraping up any browned bits from the bottom. Add diced tomatoes (with juices), 2 cups of vegetable broth, drained navy beans, salt, pepper, onion powder, fennel seeds, and garlic powder.
  3. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
  4. Gently stir in the cubed cod. If needed, add additional vegetable broth to reach desired consistency.
  5. Return soup to a gentle boil, then cover and simmer for an additional 10 minutes, or until the cod is cooked through and flakes easily.
  6. While the soup is simmering, warm the loaf of bread in a preheated 400°F (200°C) oven for 5-10 minutes.
  7. Taste and adjust seasoning as needed. A squeeze of lime juice brightens the flavor. Serve hot with slices of warm, crusty bread.