*  Exported from  MasterCook  *
                           FISH SOUP WITH FENNEL
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Flounder
                         Bones from fish
    1                    Bay leaf
    4                    Parsley stalks
    2                    Lovage stalks
    6 1/4   c            Cold water
                         Sea salt
    6                    Black peppercorns
    1                    Small onion
    1                    Carrot
    1                    Leek
      1/2   lb           Hake
    2       tb           Butter
    1       tb           Flour
    2       tb           Sour cream
    2       tb           Chopped fennel leaves
   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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