Cod rinse, fillet, dice. Clean one carrot, cut into pieces, peel onion, cut in half, peel garlic.
Cook vegetables, bay leaf, bones, wine and 3/4 l water open at 600 watts for 15 minutes.
Strain clear soup through a sieve. 1 Rinse and clean the leek, fennel and carrot, cut into fine cubes.
Bring the fish cubes, clear soup and vegetables to the boil, covered, at 600Watt for 3 min, then simmer at 360Watt for 10 min.
Fold in saffron with crème fraîche, cook for 3 min, season with salt, season with pepper. Add shrimp and fennel greens to the soup.
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