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Elaboration 

Put the chopped onion, fennel, wine and vinaigre in a pan, boil until 2/3 of the liquid is left.

Add the fish stock and boil until 2/3 of the liquid is left.

Add the portwine, cream and sour cream and boil until the taste is right. Season with salt to make Perfect.

We serve the soup with a fish ball, leek and a tuille. But you can use fish,...

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Elaboration 

Put the chopped onion, fennel, wine and vinaigre in a pan, boil until 2/3 of the liquid is left.

Add the fish stock and boil until 2/3 of the liquid is left.

Add the portwine, cream and sour cream and boil until the taste is right. Season with salt to make Perfect.

We serve the soup with a fish ball, leek and a tuille. But you can use fish, shellfish and your favorite vegetables.

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Ingredients 4 persons
  • 1/2 onion chopped
  • 1/2 fennel chopped
  • 4 dl white wine
  • 1 tbs white wine vinaigre
  • 1 ltr fish stock
  • 1/2 dl white portwine
  • 1/2 dl sour cream
  • 4 dl cream
  • Salt to taste.
Recipes. The Cook & Chef Institute