Ingredients
- 1 bouquet de ciboulette fraîche
- 1 bulbe de fenouil
- 50 g de vermouth blanc sec, type Noilly Prat
- 25 g de beurre
- 100 g de crème liquide 30-40% m.g.
- du sel
- du poivre moulu
- 400 g d'eau
- 1 de citron jaune non traité
- 2 dos de cabillaud
- 250 g de pois gourmands
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