| 1 | Put the fish bones in a pan with the bay leaf, parsley, and lovage. |
| 2 | Cover with cold water, add salt and peppercorns, and bring to boil. |
| 3 | Simmer for 30 minutes. |
| 4 | Peel and chop the onion and carrot. |
| 5 | Trim and chop the leek. |
| 6 | Put them in a saucepan. |
| 7 | Pour the fish stock over the vegetables through a seive (strainer). |
| 8 | Bring to a boil, then let simmer for another 30 minutes, then put in the hake. |
| 9 | Simmer for 15 minutes, or until the hake is cooked. |
| 10 | Remove the hake and put the plaice (flounder) filets into the pan. |
| 11 | Simmer for 5 minutes, then remove them. |
| 12 | Cool the soup slightly, then puree it in a blender. |
| 13 | Melt the butter in a clean pan, stir in the flour and cook for one minute. |
| 14 | Stir in the blended soup and simmer for 3 minutes, stirring. |
| 15 | Add salt and pepper to taste. |
| 16 | Take the hake off the bone and chop it; skin the plaice (flounder) filets and chop them. |
| 17 | Put both sorts of fish into the soup and stir in the sour cream. |
| 18 | When all is hot, add the chopped fennel and stand, covered, for 3 to 4 minutes before serving. |
| 19 | Serve as is, or with fennel dumplings. |
