Summary

Ingredients

• 500 g fish fillet (s) (cod fillet)
• 500 g fennel
• 1 onion (s)
• 20 g butter or mararine
• 100 ml vegetable stock (instant)
• 3 orange (s), untreated
• 125 ml whipped cream
• 3 tablespoon sherry, dry
• 4 stalks parsley
• salt
• pepper
• Lemon juice

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Instructions

1. Rinse the cod fillets, pat dry, cut into strips and season with salt, pepper and lemon juice.
2. Clean the fennel and cut into thin slices, save the greens. Peel and dice the onion. Melt butter or margarine, sauté fennel and onion cubes until translucent. Pour in the broth and bring to the boil. Take out the fennel and onions and keep warm.
3. Wash oranges. Rub about 1 teaspoon of the peel from an orange. Squeeze two oranges. Add the grated zest, orange juice and cream to the broth. Let it reduce a little, then season with salt, pepper, sherry and lemon juice. Add the fish and let it simmer for about 5 - 7 minutes.
4. Peel and dice the remaining orange, add to the fish with the fennel and onions and heat.
5. Wash and chop the parsley and fennel greens, sprinkle over the top and serve.