1 large bulb of fennel (about 250g)
2 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 medium desiree potatoes (450g), peeled and cut into pieces
1 tbsp plain flour
1 cob of corn, kernels removed
1 l chicken stock
350g firm white fish fillets, blue eye or snapper, cut into 2cm pieces
2 tbsp pouring cream
Crusty bread, to serve
Trim the fennel, reserve the fronds.
Cut fennel into 1cm pieces
Heat oil in a large heavy-based saucepan.
Add onion, garlic, fennel and stir on medium heat for 8-10mins till just soft.
Add potatoes and cook for a further 2-3 mins
Reduce heat to low, stir in flour and cook till well combined (1 minute)
Add corn and stock, bring to the boil and simmer for 10 minutes.
Skim as reequired.Add fish and simmer for 3-4 minutes.
Remove from heat.
Gently stir in the cream.
Season and serve in bowls.
Garnish with fennel fronds and crusty bread.