2 Tbs. oil 1 onion, peeled and finely chopped 3 cloves garlic, crushed 2 bulbs fennel, trimmed and chopped 2lb/900g hake fillet, skinned and in chunks 1 wineglass dry white wine 1/4pt/150ml fish stock 2 Tbs. double cream salt and ground black pepper squeeze of lime juice 1 Tbs. finely chopped fresh dill
Instructions
1) Heat oil in a pan and fry onion, garlic and fennel until softened. Remove with a slotted spoon and reserve.
2) Add hake chunks to pan and fry quickly to seal. Return vegetables and pour over wine and stock. Bring to the boil and simmer gently until fish is cooked through. Stir in cream, seasoning and lime juice. Sprinkle over dill. Serve on warmed dish immediately.
