Fish Stew with Fennel

Rating: 4.3333 / 5.00 (3 Votes)

Total time: 45 min



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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