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.
Recipe and photo credit by- Norwegian Seafood
