Nothing is like a fish soup with Norwegian cod and prawns. In this recipe chili paste and marinated fennel gives the soup a great taste.
Cut the cod into dices and fennel in thin strips.
Mix olive oil, lemon juice and salt, and pour one third over the fennel.
Finely chop shallot and sauté in a little olive oil with the rest of the fennel until the shallot is soft.
Add white wine, vegetables stock, sambal oelek and oregano, and cook until the fennel is soft, approx. 10 minutes.
Pour in cream and taste with salt and pepper.
Fluff the soup with a hand blender.
Add the cod to the soup, bring to a boil and let simmer for 5 minutes.
Add prawns and marinated fennel right before serving.
Serve the soup immediately.