Ingredients for 2 servings:

• 300g Skrei, in one piece
• 80g North Sea crabs, ready to cook
• 500ml J.Kinski HOLYCRAB crab essence
• 6 tbsp olive oil
• 1 potato, waxy
• 1/2 fennel bulb
• 1 spring onion
• 2 stems rosemary
• 1 clove of garlic
• 4 slices of baguette
• Salt

And so it goes:

• Wash the fennel bulb and spring onion and pat dry. Pick off the fennel greens and set aside in a bowl with water.
• Quarter the fennel half, leaving the stem on the fennel. Cut the spring onion into thin slices. Heat 1/3 of the olive oil in a pot, add the fennel, fry until golden brown on each side for about 5 minutes and season with salt.
• In the meantime, peel the potatoes and cut them into cubes measuring approx. 1.5 x 1.5 cm. Add the potato cubes to the fennel and fry until golden brown.
• Pull the bones from the skrei with fish tongs. Cut the skrei into 4 equal pieces. Place fennel and potato on one side of the pot. Put the skrei on the other side and fry in the remaining oil for about 1 minute.
• Add the shrimp stock and heat to approx. 95 °C. Add spring onions and let cook for about 10 minutes.
• Press garlic with peel. Heat the remaining olive oil in a pan, add the baguette slices, garlic and rosemary, roast for about 5 minutes until golden brown and season with salt.
• Serve the crab stock with fennel, diced potatoes, skrei, fennel greens and crabs and serve the fish soup.
• Smakelk Eten, you landlubbers and fishheads!