Norwegian Cod and Prawn Soup with Fennel
Over a year ago
2,573 views
Ingredients
- Fresh Fennel
- 1 teaspoon salt
- juice of ½ a lemon
- ½ cup olive oil
- 1 shallot
- 1 cup White wine
- 7 cups vegetable stock
- 2 teaspoons dried oregano
- 1 teaspoon crushed chillies
- 2 cups heavy cream
- salt and pepper
- 400g Norwegian Cod
- 100g Norwegian Prawns
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
A delicious and warming soup - a perfect winter indulgence!
Method
-
1
Rinse the fresh fennel and slice thinly, leaving eight leaves to one side.
Mix the olive oil with lemon juice and salt, and marinate the eight fennel leaves in it.
Chop the shallots.
Fry the shallots and sliced fennel in a saucepan.
Fill with white wine, vegetable stock and spices.
Cook until fennel is soft (about 10 minutes).
Add cream and season with salt and pepper.
Stir the soup, add the cod pieces and boil.
Let the soup stand for 5 min.
Add the prawns, leave fennel in the soup, stir and serve.
Comments (0)