Ingredients for 5:

200 g Lofoten Skrei (use cod, if you don't find it)
5 carrots
6 potatoes
2 stalks of celery
1 fennel
2 leeks
1 spoon of butter
300 ml heavy cream
1 small glass of white wine
1 pinch of salt
1 pinch of pepper
1 pinch of powdered vegetable stock

Preparation

Mince and sauté the celery and the fennel with the butter. Add the heavy cream slowly, together with the white wine. Melt the powdered vegetable stock with hot water and keep it aside. Add some salt, pepper and the vegetable stock slowly to your veggies. Simmer for about 15 minutes, until they taste al dente, then add the sliced leek. Pour the sauce you obtained in a large casserole and lay the skrei fillets on it - or cod fillets, if you don't have skrei. Cover the casserole and bake in a pre-heated oven at +180° for about 15 minutes. Serve it hot. Enjoy!