Sauté the onion in butter until translucent, then add the fennel and sauté, stirring constantly, until the butter begins to clarify. Then pour in white wine and fish stock and simmer for 10 minutes. Pour in Pernod and whipping cream and cook the fennel over a gentle heat until soft (this normally takes another 10 minutes). Blend, strain and season with a little salt, pepper and nutmeg.
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