Cod on Fennel and Mushroom Vegetables

Cut the cod from the fishmonger into portion-sized slices. Clean the slices, season with salt and a little pepper and lemon.

Remove the hard stalk from the fennel and cut into thin strips with the spring onions and mushrooms. In a frying pan with a high edge, sauté the vegetables with butter, add a little fish stock and cook without the fish for 5-8 minutes.

Then add the fish, pour in the remaining fish stock, cover and simmer over medium heat for 5-8 minutes. The cooking time depends on the thickness of the fillets – so make a cooking test with your finger. The fish must still give slightly, then it is still glassy and juicy inside.

Serve with new potatoes and white wine. If you like, season the vegetables with cayenne pepper, lemon or crab meat.

Please cook the crab meat only for the last 3 minutes.

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