Fish soup with fennel and carrots

Ingredients for 4 servings:

• 200 g fennel
• 200 g leek
• 200 g carrot(s)
• 400 g trout fillet(s), without skin
• 1 tbsp oil
• 200 ml white wine
• 800 ml vegetable stock
• 0.1 g saffron, ground
• 100 ml whipped cream
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean the fennel and remove the stalk. Set the fennel fronds aside. Cut the fennel into strips. Clean and wash the leek and cut into fine rings. Peel the carrots and cut into thin slices. Cut the fish fillets into large pieces. Sauté the vegetables in hot oil. Add the wine and stock. Season with saffron, salt, and pepper. Cover and simmer for 7-8 minutes. Add the fish pieces and cream and cook for another 3-5 minutes over low heat. Season the fish soup generously with salt and pepper and serve sprinkled with fennel fronds.