Summary

Ingredients

• 2 tuber / s fennel
• 2 shallot (s)
• Oil, neutral
• 1 tablespoon flour
• 250 ml fish stock (recipes in the CK database, purchased ready-made if necessary)
• 100 ml white wine or Noilly Prat
• 100 ml cream
• 50 ml orange juice, fresh
• 300 g fish fillet (s) (e.. Hoki)
• Baguette (s)
• 1 pinch saffron
• 3 star anise
• salt and pepper
• possibly sugar

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Instructions

1. Cut the shallots medium-fine. Remove the greens from the fennel bulbs, but keep the greens, halve the bulbs lengthways, cut out the stalk, then halve again lengthways and cut into slices about 4 mm thick.
2. Sauté the shallots in oil in a pan, but do not let them take any color, then add the fennel pieces and sauté briefly. Dust with a little flour, continue toasting briefly. Then deglaze with the wine or Noilly Prat and let the alcohol evaporate. Pour on the fish stock, add orange juice, saffron and star anise and cook with it. Reduce the sauce a little. Add the cream, reduce again a little. Season to taste with salt and pepper and, depending on the acidity of the white wine, a touch of sugar, mix in the chopped fennel greens.
3. Place the fish fillets in / on the vegetables and cook over a low heat - turn if necessary (thicker pieces). Of course, you can also fry the fillets and then put them on the vegetables, according to your taste.
4. To serve, distribute the vegetables on plates and place the fillets on top. I also have baguettes with it. The taste, especially the combination of fennel and saffron, is very reminiscent of bouillabaisse, hence the name.
5. Once you have the stock, the dish is ready in no time.
6. I had an Austrian Chardonnay that was partially matured in barriques, which actually worked out pretty well.