Fish Soup with Fennel

Yield: 6 servings

1 lb Flounder
1 Small onion
Bones from fish
1 Carrot
1 Bay leaf
1 Leek
4 Parsley stalks
1/2 lb Hake
2 Lovage stalks
2 tb Butter
6 1/4 c Cold water
1 tb Flour
Sea salt
2 tb Sour cream
6 Black peppercorns
2 tb Chopped fennel leaves

Put the fish bones in a pan with the bay leaf, parsley, and lovage. Cover
with cold water, add salt and peppercorns, and bring to boil. Simmer for 30
minutes. Peel and chop the onion and carrot. Trim and chop the leek.Put
them in a saucepan. Pour the fish stock over the vegetables through a seive
(strainer). Bring to a boil, then let simmer for another 30 minutes,
then put in the hake. Simmer for 15 minutes, or until the hake is
cooked.Remove the hake and put the plaice (flounder) filets into the pan.
Simmer for 5 minutes, then remove them. Cool the soup slightly, then puree
it in a blender. Melt the butter in a clean pan, stir in the flour and cook
for one minute. Stir in the blended soup and simmer for 3 minutes,
stirring.Add salt and pepper to taste. Take the hake off the bone and chop
it;
skin the plaice (flounder) filets and chop them. Put both sorts of fish
into the soup and stir in the sour cream. When all is hot, add the chopped
fennel and stand, covered, for 3 to 4 minutes before serving. Serve as is,
or with fennel dumplings