Pittige venkel-vissoep

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(2 personen)

1 sjalotje
1 kleine venkel
2 eetlepels olijfolie
1/2 theelepel sambal oelek
1/2 eetlepel tomatenpuree
1 teentje knoflook
1 visbouillontablet
200 gr kabeljauwfilet
1 eetlepel Pernod of Ricard
zout, peper

Maak het sjalotje en de venkel schoon en snijd ze fijn.
Verhit de olie in een pan en fruit de sjalot en de venkel met
de sambal en de tomatenpuree even aan.
Pers het teentje knoflook erboven uit en voeg 4 dl water en
het bouillontablet toe.
Kook de groenten in ± 5 minuten zachtjes gaar.
Pureer de soep met een staafmixer.
Snijd de kabeljauw in stukjes, schep die door de soep en warm
de soep nog ± 5 minuten zachtjes door tot de vis gaar
is.
Breng de soep op smaak met Pernod, zout en peper.
Lekker met stokbrood.