Poached Cod with Caramelized Fennel

Bring the fish stock to a boil with the white wine in a saucepan. Add half an onion, 4 sprigs of tarragon and the cod fillets and poach for about 10 minutes. The stock should not come to a boil, but should remain just below simmering point.

Clean the fennel and slice finely on a slicer or with a sharp kitchen knife. Chop the fennel greens finely. Chop the remaining half onion and sauté in a frying pan with butter. Add the fennel and sauté, season with salt and sprinkle with a little sugar. When the sugar has melted, extinguish with about 60 ml of poaching stock and stew until soft. Finally, stir in the fennel greens.

Remove the cod from the stock and keep warm. Strain the stock, reduce by half, thicken with cold butter and stir in remaining chopped tarragon. Season the sauce with salt and freshly ground pepper to taste and serve with the cod and fennel vegetables.

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