1 bulb fennel, diced

1 onion, chopped

2 tbsp (30 ml) olive oil

2 bell peppers, seeded and diced

6 cups (1.5 litres) chicken broth

1 can (19 oz/540 ml) kidney beans, rinsed and drained

1 can (14 oz/398 ml) diced tomatoes

1/2 lb (225 g) mahi mahi or other firm-fleshed white fish, cubed

1 zucchini, diced

1/4 cup (10 g) torn fresh basil leaves

Salt and pepper

In a large pot over medium heat, soften the fennel and onion in the oil. Add the bell peppers and cook for 2 minutes. Add the broth, beans and tomatoes. Bring to a boil and let simmer over medium heat for 10 minutes or until the vegetables are tender.

Add the fish and zucchini. Continue cooking for 2 minutes or until the fish is cooked.

Ladle into bowls and top with the basil. Serve with toasted bread, if desired.

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