Rinse, dry and coarsely dice cod fillet. Acidify.
Make long grain rice according to package directions.
Clean fennel (keep green), rinse and cut into strips.
Sauté in hot fat for 5 min. Add whipping cream, clear soup, wine and spices. Bring to a boil and thicken. Season fish with salt, add to soup and cook for 5 minutes. Add drained long grain rice. Season to taste. Serve with fennel greens.
Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!
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