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  • 6 cups homemade free-range chicken stock

  • 1 cup pre-soaked borlotti beans

  • 1 small fennel, very finely sliced

  • 1 small head radicchio

  • ½ small Spanish onion, peeled and very thinly sliced

  • 1 clove garlic, peeled and finely sliced

  • 1 smoked trout, skin and bones discarded

  • 150g Parmesan or pecorino, shaved, to serve

  • Crusty bread, to serve


  • 1.

    Simmer chicken stock in a medium saucepan over a medium high heat, or in a billy.

  • 2.

    Add borlotti beans and let simmer 10-15 minutes, until tender. Add fennel, radicchio leaves, onion and garlic, let simmer 10 minutes, until tender. Season with salt and pepper to taste.

  • 3.

    Use tongs to transfer beans, fennel and radicchio into four bowls. Pour oven stock. Break trout over the top of the soups in 3-4cm pieces. Scatter over shaved Parmesan or pecorino and freshly ground black pepper. Serve with slices of crusty bread, for dipping.

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