Summary

Ingredients

• 400 g fish fillet (s), firm, e.. cod
• 400 ml fish stock from the glass
• 100 ml water
• 100 g carrot (s)
• 50 g celeriac
• 1 bay leaf
• 1 clove garlic
• 1 spring onion (s)
• some chilli, freshly ground
• 3 juniper berries
• 20 g butter
• some olive oil
• some pepper
• sea-salt
• some parsley

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Instructions

1. Dice the root vegetables and garlic, cut the spring onions into rings and sauté in a little olive oil and butter for about 10 minutes. Pour the water over, fill up the fish stock and season. Cut the fish fillet into cubes and let it steep in the broth for about 7 minutes.