Fish Ragout with Fennel

Ingredients

• 300 g pikeperch fillet
• 300 g cod fillet
• 3 tbsp Lemon juice
• Salt
• 800 g fennel (thinly sliced)
• 400 g green bell pepper (diced)
• 2 cloves garlic (sliced)
• 1 tsp fennel seeds
• 1 tbsp Olive Oil
• 300 ml vegetable broth (instant)
• 1 bay leaf
• 0.25 tsp Coriander
• pepper (ground)
• 200 g tomatoes (cut into eighths)
• 125 g crème fraîche
• fennel fronds (finely chopped)

Instructions

1. 1.

   Cut the pikeperch and cod fillets into bite‑size pieces, removing any bones if necessary, and season with lemon juice and salt.

2. 2.

   Sauté fennel, bell pepper, garlic, and fennel seeds in olive oil over medium heat for 3–4 minutes.

3. 3.

   Pour in vegetable broth while stirring, add salt and other spices, and simmer for about 6 minutes.

4. 4.

   Add the fish pieces and cook everything for another 4 minutes until the fish is tender.

5. 5.

   Stir in tomato pieces, reheat the ragout, and finish with crème fraîche. Sprinkle with fennel fronds before serving.