Cut the fennel bulbs into wedges & the kumara into similar size pieces, cooking both in boiling water for about 5 minutes until half cooked, then drain.

In 100g3.5 oz of butter, sauté the onion with paprika, add the flour & stir well for 2 minutes, adding the court bouillon & wine - bring to the boil, stirring all the while.

Add the kumara, fennel, ling & bay leaves, simmer for 10 minutes, add the cream & simmer for a further 10 minutes.