4
Easy
20 minutes
20 minutes
1. Soften the fennel in the heated oil. Stir in the potatoes and gently cook for about 5 minutes. Pour in the stock and simmer until the potatoes are soft, about 15 minutes. Season to taste, then blend until smooth. If it seems too thick, thin it down with vegetable stock. Cool and chill.
2. Before serving, cut the fish into 4 pieces. Oil and season. Thread a soaked bamboo skewer through the flesh side of each piece of fish. Slide under a hot grill, skin side up, until the skin crisps. Remove, as the fish will be cooked through.
3. Slip a piece of fish into each bowl of cold soup and serve immediately with a dab of dill pesto.
