Fish soup with fennel
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Fish soup with fennel
  Fish    Soups  
Last updated 6/12/2012 1:00:52 AM. Recipe ID 24131. Report a problem with this recipe.
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      Title: Fish soup with fennel
 Categories: Soups
      Yield: 6 servings
      1 lb Flounder
           Bones from fish
      1    Bay leaf
      4    Parsley stalks
      2    Lovage stalks
  6 1/4 c  Cold water
           Sea salt
      6    Black peppercorns
      1    Small onion
      1    Carrot
      1    Leek
    1/2 lb Hake
      2 tb Butter
      1 tb Flour
      2 tb Sour cream
      2 tb Chopped fennel leaves
  Put the fish bones in a pan with the bay leaf, parsley, and lovage.
  Cover with cold water, add salt and peppercorns, and bring to boil.
  Simmer for 30 minutes.  Peel and chop the onion and carrot.  Trim and
  chop the leek. Put them in a saucepan.  Pour the fish stock over the
  vegetables through a seive (strainer).  Bring to a boil, then let
  simmer for another 30 minutes, then put in the hake.  Simmer for 15
  minutes, or until the hake is cooked. Remove the hake and put the
  plaice (flounder) filets into the pan. Simmer for 5 minutes, then
  remove them.  Cool the soup slightly, then puree it in a blender.
  Melt the butter in a clean pan, stir in the flour and cook for one
  minute.  Stir in the blended soup and simmer for 3 minutes, stirring.
  Add salt and pepper to taste.  Take the hake off the bone and chop
  it; skin the plaice (flounder) filets and chop them.  Put both sorts
  of fish into the soup and stir in the sour cream.  When all is hot,
  add the chopped fennel and stand, covered, for 3 to 4 minutes before
  serving. Serve as is, or with fennel dumplings.

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Recipe ID 24131 (Apr 03, 2005)

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