Lemon Soup with Fish and Fennel

Fish stock: Bring all ingredients to a boil, simmer gently at low temperature uncovered for about 40 min. Strain, if necessary add cold water to 1 l, return to the cleaned frying pan, boil.

Add fennel, simmer for 5 minutes with the lid closed. Remove the pan from the heat. Beat egg yolks with juice of one lemon, perhaps Pernod and salt. Add to the broth form, stirring continuously with a whisk. Add fish, simmer on turned off plate with lid closed for about 5 min, soup should not make.

Serve: Spread soup evenly in heated plates, garnish.

Tip: It is quicker to use ready-made fish stock (2 glasses of 4dl each). Add this with water to 1 l.

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