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Cut fish filets into bite-size pieces. Peel and chop
onion and garlic. Cut leek into rings, halve carrots lenghtwise and cut
across into thin stripes and dice fennel.
Heat oil in a pot and sautée onions, garlic and vegetable about 5
minutes. Add bay leaves, thyme, wine, fish stock and spice with salt and
pepper. Let all simmer 5 minutes.
Add fish and shrimps and simmer about 10 minutes more. Season to taste
with salt, pepper and lemon juice. |
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