French fish stew with salmon and mussels

Preheat the oven to 220 ° C and bake the baguette.

In the meantime, remove the mussels that are broken or remain open when you tap them.

Rinse the mussels in cold water and remove the ones that are now open. Leave the rest in cold water.

Meanwhile cut the stems and a piece of the bottom of the fennel, preserve the green as a garnish.

Halve the fennel in the length and remove the hard core. Cut the fennel into pieces and cut them in half widthwise. Slice the garlic.

Heat the oil in a large soup pan with a thick bottom and fry the fennel for 2 minutes on medium heat. Add the garlic and cook for another 1 min.

Add the wine, crumble the bouillon tablet above and add the whipped cream. Cut the salmon into pieces of 3 cm and put together with the mussels in the pan.

Bring to the boil and simmer for 7 minutes with the lid on the pan. Add the garden peas for the last 2 minutes.

In the meantime, finely chop the celery and sprinkle the oven just before serving, along with any green of the fennel. Serve with the baguette.