Ingredients
Preparation
- 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.