Fish Soup with Pernod

Steam the leek, fennel and onion strips in the hot clarified butter until soft.

If necessary, cut the fish fillets into larger pieces. Add and also briefly sauté. Cover with a little fish stock and the cream. Add the bay leaves. Meanwhile, gently boil the stock for two to three minutes.

Take out the fish pieces, put them into soup plates and keep warm.

Add the remaining fish stock, the butter and the Ricard or Pernod and bring to the boil again briefly while stirring.

Spread the soup with the vegetable strips evenly over the fish pieces. Garnish each with a sprig of dill and serve on the spot.

Serve with garlic bread.

Tip: You can buy about 900 g of fish with bones, remove the fish fillets and make a broth from the bones and fish waste.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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