Fish Soup with Tomato and Fennel

Ingredients

• • 1 fennel bulb, thinly sliced, fronds reserved for serving
  • 1 onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tbsp (30 ml) olive oil
  • 1/4 cup (60 ml) white wine or pastis
  • 3 cups (750 ml) vegetable broth
  • 1 can (19 oz/540 ml) diced tomatoes
  • 3 tbsp (45 ml) tomato paste
  • 1/2 tsp ground fennel seeds
  • 1/4 tsp red pepper flakes (optional)
  • 3/4 lb (340 g) skinless, thick white fish fillets (such as cod, monkfish, haddock), cut into large cubes
  • 1 can (14 oz/398 ml) white beans, rinsed and drained
  • Lemon wedges, for serving