Cod, Potato and Dill Soup

A Nordic-style fish soup: cubes of potato and carrot in a clear broth, cod poached gently at the end, dill over everything. Light, warm and done in thirty-five minutes.

Serves 435 minutes soupgentlelighthigh-protein

• ✓Cod is a lean white fish and a straightforward source of protein.
• ✓Potatoes, carrots and celery make up the body of the soup — all cooked soft.
• ✓Seasoned with dill, lemon and white pepper; there is no chili and no onion in the pot.

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Ingredients

• •1 lb / 450 g skinless cod fillets, in big chunks
• •1 lb / 450 g waxy potatoes, in ½-inch cubes
• •2 carrots, diced
• •2 stalks celery, diced
• •2 tbsp olive oil
• •5 cups / 1.2 l fish or vegetable stock
• •1 bay leaf
• •big bunch fresh dill, chopped
• •juice of ½ lemon
• •salt and white pepper

Method

1. Warm the oil in a soup pot; cook the carrots and celery 5 minutes without colour.
2. Add the potatoes, stock and bay leaf. Simmer 12–15 minutes, until the potatoes are just tender.
3. Turn the heat down so the pot barely moves. Slide in the cod and poach 4–5 minutes — it cooks on the edge of a simmer, never a boil.
4. Fish out the bay leaf. Season with salt, white pepper and the lemon.
5. A big handful of dill stirred into the pot, the rest scattered over the bowls.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.