Fussel's fish soup with tomatoes and fennel

Ingredients for 2 servings:

• 1 m.-sized onion(s)
• 1 fennel bulb(s)
• 1 garlic clove(s)
• 2 tbsp olive oil
• 1 tsp butter
• 1 shot of Pernod
• e.g. salt and pepper
• 3 tomatoes
• 1 bottle of dry white wine
• e.g. cayenne pepper
• 1 lemon(s), zest and juice
• e.g. parsley
• n. B. Dill
• 100 ml cream
• 300 g fish fillet(s), e.g. salmon or redfish

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Peel and dice the onion. Trim and finely chop the fennel. Sauté both with crushed garlic in a pan with olive oil and butter. Deglaze with Pernod and season with salt and pepper. Pour in the white wine and add the diced tomatoes. Simmer for about 15 to 20 minutes, until the fennel is cooked. Season the broth with cayenne pepper and the chopped herbs, and top with cream. Dice the fish and add it. Let it cook for about 2 minutes. Do not boil any further. Serve with baguette or bread.