Ingredients

• 3 tablespoons extra virgin olive oil
• 300 g potatoes
• 1 clove garlic
• 1 fennel bulb
• 1/3 cup white wine + 3 cups water or 3 and 1/3 cups broth or bone broth
• 100 g frozen green beans
• 100 g thick sour cream from a cup 18%
• 300 g halibut fillets, without skin and bones
• 1/2 bunch dill
• optionally - 1/2 teaspoon mustard

Preparation

1. In a pot, heat oil, add peeled and sliced potatoes and sauté while stirring for about 4 minutes. Add peeled and grated garlic, fennel cut into fairly thin slices (whole, including the green fronds). Sauté while stirring for about 3 minutes, season with salt and pepper.
2. Pour in wine and evaporate by cooking for about 2-3 minutes. Then pour in hot water or hot broth and bring to a boil. Simmer for about 15 minutes until potatoes are soft. If we used water, the soup should be seasoned with slightly more sea salt than if already salted broth was used. At the end add frozen green beans.
3. Keeping the soup on minimal heat, add sour cream, first diluting it in 2-3 tablespoons of cold water and gradually adding hot broth (about 4-6 tablespoons). Put fish fillets cut into pieces into the soup, cover the pot and keep covered for about 3 minutes on minimal heat.
4. Finally sprinkle the soup with a generous amount of chopped dill and season if needed with mustard.