Fish
Serves 6
10 shallots
7oz / 200g fennel
1 crushed garlic clove
2tbs / 30g butter or margarine
6floz / 200ml white wine
14oz / 400g crushed tin tomatoes
2 fish bouillon cubes
3floz / 100ml finely chopped dill
2tsp / 10g French herbs
10oz / 300g fillet of plaice (sole)
10oz / 300g fillet of hake
10oz / 300g fillet of whiting
salt
1 pint / 500ml water + 1 fish bouillon cube
7oz / 225g prepared mussels
10floz / 290ml single ( whipping ) cream
Peel the shallots and cut in wedges.
Split the fennels in two and cut each half in thin rings.
Sautee onions, fennel and garlic in some fat. Add the wine, tomatoes and
bouillon cubes. Let simmer, covered, for about 15 minutes.
Add the dill and French herbs
Meanwhile, cut the fish fillets in pieces and lightly salt ( if
preferred, the plaice fillets can be rolled up instead of cut ).
Put the fish in a greased, shallow saucepan.
Make the fish bouillon and pour it warm into the saucepan. Simmer for about
5 minutes.
Gently take up the fish with a perforated ladle and transfer to the vegetable
pot, add the mussels with their liquid, stir together gently and season if
needed.
Beat the cream thick and stir this into the pot. Heat through and serve piping hot in deep plates with boiled rice and/or bread and a salad.