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  Recipe Home » Soups » Fish Soup With Fennel
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  Fish Soup With Fennel
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 284
Ingredients:
1 lb Flounder
Bones from fish
1 Bay leaf
4 Parsley stalks
2 Lovage stalks
6 1/4 cup Cold water
Sea salt
6 Black peppercorns
1 Small onion
1 Carrot
1 Leek
1/2 lb Hake
2 tbsp Butter
1 tbsp Flour
2 tbsp Sour cream
2 tbsp Chopped fennel leaves
Instructions:
Put the fish bones in a pan with the bay leaf, parsley, and lovage.
Cover with cold water, add salt and peppercorns, and bring to boil.
Simmer for 30 minutes. Peel and chop the onion and carrot. Trim and
chop the leek. Put them in a saucepan. Pour the fish stock over the
vegetables through a seive (strainer). Bring to a boil, then let
simmer for another 30 minutes, then put in the hake. Simmer for 15
minutes, or until the hake is cooked. Remove the hake and put the
plaice (flounder) filets into the pan. Simmer for 5 minutes, then
remove them. Cool the soup slightly, then puree it in a blender. Melt
the butter in a clean pan, stir in the flour and cook for one minute.
Stir in the blended soup and simmer for 3 minutes, stirring. Add salt
and pepper to taste. Take the hake off the bone and chop it; skin the
plaice (flounder) filets and chop them. Put both sorts of fish into
the soup and stir in the sour cream. When all is hot, add the
chopped fennel and stand, covered, for 3 to 4 minutes before serving.
Serve as is, or with fennel dumplings.
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