Ingredients

250 g Arborio rice

1 bulb Florence fennel, sliced

Salt

60 ml olive oil

600 g filet of cod, sliced

1 tbsp Vegeta Delight vegetable stock powder

200 ml dry white wine

1 tsp rosemary, chopped

50 ml desert wine or port wine

150 ml cream

1 tsp mustard (Tarragon)

Black pepper

1 tbsp dill, chopped

We used

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Simple 4 Persons45 min

• 1 Cook the rice in hot water until al dente. Leave aside for later use.
• 2 Season fennel with salt.
• 3 Into a heavy based pan, add olive oil and fry the fennel briefly on both sides. Transfer to a plate and rest.
• 4 Add cod to the remaining oil, season with 1 spoonful of Vegeta Delight vegetable stock and add white wine.
• 5 Add the rice and chopped rosemary, stir and cook shortly.
• 6 Add desert wine or port wine and shake the saucepan to distribute the flavour.
• 7 Combine and mix the cream and mustard and add to the pan. Sprinkle with a pinch of salt and pepper, according to taste.
• 8 Arrange slices of fried fennel over the top, cover and leave aside for about 5 minutes.
• 9 Sprinkle with chopped dill just before serving.