Vongole & Fennel Broth

Recipe by
Simon Johnson




  • 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



  1. Heat olive oil in a medium size pot and saut├ę onion & garlic over a gentle heat.
  2. Add sliced fennel and continue to cook until ingredients soften.
  3. Deglaze pan with verjuice, add fish stock and bring to a simmer.
  4. 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.
  5. Check seasonings and adjust to taste with salt & pepper.
  6. Serve soup with an extra drizzle of olive oil, garnish with reserved fennel fronds and crostini on the side.
  7. Crostini

  8. Preheat oven to 200C. Place sliced bread on a baking tray and drizzle with olive oil and sea salt.
  9. Bake crostini for 15 mins until crisp and golden brown, garnish with fennel fronds before serving.

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