Shrimp in a fennel and potato pan

Ingredients for 2 servings:

• 400 g fennel
• 350 g potatoes, mainly waxy
• 1 shallot(s)
• 75 g butter
• 200 ml fish stock
• 50 ml vermouth, e.g. Noilly Prat
• 1 star anise
• salt and pepper
• 50 g shrimp
• 2 cl Pernod
• 2 tbsp crème fraîche
• 10 shrimp(s)
• 1 clove(s) garlic
• 1 tbsp butter

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Wash and trim the fennel (set the greens aside), halve them, and cut each half into coarse strips. Wash and peel the potatoes, then cut into small cubes (approx. 2 x 2 cm at most). Trim the shallot and slice into rings. Heat the butter and sauté the shallot and fennel until translucent. Add the potatoes, deglaze with the fish stock and vermouth, add the star anise, season with salt and pepper, and simmer for 10 minutes. Add the shrimp for the last two minutes of cooking. Meanwhile, rub a pan with the garlic clove, heat the butter in the pan, and fry the trimmed shrimp until tender. Season the fennel and potato stew again. Add a little more salt and pepper if necessary, and stir in the Pernod and crème fraîche. Serve with the shrimp and sprinkle with the finely chopped fennel greens.