Norwegian cod and prawn soup with fennel...

Ingredients for 4 portions

Fresh fennel

1 teaspoon of salt

Juice of ½ a lemon

½ a cup of olive oil

1 shallot

1 cup of white wine

7 cups of vegetable stock

2 teaspoons of dried oregano

1 teaspoon of crushed chilies

2 cups of heavy cream

Salt and pepper

400g Norwegian Cod

100g of Norwegian prawns

Method

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.

Credits : Norwegian Seafood