Quick fish soup

Peel and fine slice the onion. Cut the red chili pepper in half, remove the seeds and chop the pepper. Cut the fennel in quarters, remove the root and chop the fennel in thin slices. Chop the dill.

Squeeze out the lemon. Put a soup pan on the stove. Add some oil and let it heat up, once the oil is hot you can add the onion and red pepper. Fritter them for 2 minutes before adding the fennel. Fry everything for 5 minutes and then add the white wine. Let the wine vaporize. Add the fish broth and heat up the stove. Let the soup boil for 5 minutes and take the soup of the stove. Sift the soup and put it back on the stove, add the cooking cream and bring it back to a boiling point. Check if the flavours are good or if you should add some salt or pepper.

Put a small baking pan with some butter on the stove, add the shrimps and crayfish once the butter is melted. Fry the shellfish and add some lemon juice and pepper.

Use the crayfish, shrimps and some dill to decorate your plates and place them on the table. Add the rest of the soup at the table.