Preparation steps
- Dice onion, carrots, tomatoes, fennel and garlic and brown lightly in a little oil in a saucepan. Add tomato puree and lemongrass, then moisten with a little Vermouth and aniseed liqueur.
- Add fish fumet and simmer for around 30 minutes.
- Meanwhile, heat 2 tablespoons of oil in a large frying pan and lightly brown the fish fillets until golden for about 1 minute, skin side down, then set aside on a plate. Season with salt and pepper.
- Pour ½ tablespoon of oil into the still hot frying pan and roast prawns for 1 minute. Set aside with the fish.
- Dice Gorgonzola and add to soup when it has finished cooking. Stir well.
- Add fish, remove pan from heat and leave to rest for around 5 minutes.
😉 Tip: Serve with baked potatoes and fromage blanc.
