Imprimer la recette

Ingredients

600 g of cod fillets or other whitefish (such as whiting or gurnard)
4 carrots
2 bulbs of fennel
4 spring onions
1 pod of garlic
4 tomatoes
2 tbsp of oil
salt and pepper
30 cl of vegetable broth
4 tbsp of crème fraîche
2 tbsp of lemon juice

Instructions

Cut the fennel bulbs in half lengthwise, then cut them into wedges.

Slice the scallions into rings. Set aside a few green tops for garnish.

Scrub the carrots, rinse them, and cut them into cubes or rounds.

Sauté the carrots, fennel, and onions in hot oil until slightly softened.

Season the vegetables with salt and pepper. Press the garlic clove through a garlic press and add it.

Add the broth. Stir in the crème fraîche. Simmer 3 or 4 minutes uncovered.

Cut the fish fillets into large pieces. Season with salt and pepper.

Place the fish on top of the vegetables. Drizzle with lemon juice, cover, and simmer for 5 minutes.

Slice the tomatoes and remove the seeds. Chop the remaining green onions. Add the tomatoes, garnish with the green onions, and cook for another 5 minutes with the lid on.

Serve with wild rice.

Poêlée de Grondin