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Clear trout soup with fresh peas and fennel

Ingredients

For 5 - 7 servings

Trout fillet - 500 g

Leek - 50 g

Celery - 50 g

Carrot - 50 g

Fennel - 50 g

Fresh peas - 150 g

White wine - 20 ml

Olive oil - 50 g

Clear fish broth 1.5 l

Salt, pepper to taste

Bay leaf - 1 pc

How to cook

Cut the trout to small pieces.  Vegetables should be cut into sticks. Fry gently on olive oil, add some wine, a bay leaf. After pouring the broth and bring to a boil. Put the trout and simmer for 5 minutes, add a fresh pea, keep simmering extra 3 minutes until it is ready to taste.