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RecipesNorwegian cod and prawn soup with fennel
Preparation
- Rinse the fresh fennel and slice thinly, leaving eight leaves to one side.
- Mix the olive oil with lemon juice and salt, and marinate the eight fennel leaves in it.
- Chop the shallots. Fry the shallots and sliced fennel in a saucepan.
- Fill with white wine, vegetable stock and spices.
- Cook until fennel is soft (about 10 minutes).
- Add cream and season with salt and pepper.
- Stir the soup, add the cod pieces and boil.
- Let the soup stand for 5 min.
- Add the prawns, leave fennel in the soup, stir and serve.
