Fish Quenelles with Broth

Ingredients

• 9 ounces Cod (ready to cook)
• ⅞ cup cream
• 1 egg white
• 1 tablespoon dry sherry
• ½ teaspoon lemon juice
• 1 dash Tabasco sauce
• 1 sprig thyme
• 1 tablespoon white wine vinegar
• 2 tablespoons olive oil
• 1 onion (thinly sliced)
• 2 cloves garlic (sliced)
• 2 red Chile peppers (deseeded and sliced)
• ½ Fennel bulb (thinly sliced)
• 1 red Bell pepper (deseeded and cut into 4 cm/1/2 inch strips)
• 1 yellow Bell pepper (deseeded and cut into 4 cm/1/2 inch strips)
• 1 medium carrot (peeled and cut into 4 cm/1/2 inch strips)
• 1 stalk Celery (cut into 4 cm/1/2 inch strips)
• 6 cups Fish broth
• 1 zucchini (finely cut into 4 cm/1/2 inch strips)
• ½ cup peas (fresh or frozen)
• 10 cherry tomatoes (halved)
• lemon zest (from 1 lemon)
• 2 tablespoons finely chopped Herbs (parsley, chives, tarragon)

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