Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 350 g cod fillet (s)
- 1 tablespoon lemon juice
- salt
- Pepper, whiter
- 400 g potato (s)
- 0.25 liter ¼ vegetable stock
- 150 g carrot (s)
- 250 g leeks
- 1 bunch dill
- 100 g double cream cheese
Print Recipe
Pin Recipe Instructions
- Rinse the fish fillet with cold water, pat dry and dice 2 cm in size. Drizzle with lemon juice, season with salt and pepper and put away covered.
- Peel and wash the potatoes and dice 2 cm in size. Bring the vegetable stock to the boil in a saucepan, add the potatoes and cook for 10 minutes.
- In the meantime, peel and wash the carrots and cut them into thin rings. Add to the potatoes and cook for another 5 minutes.
- Clean and wash the leek and cut into thin oblique rings. Pour into the saucepan and cook everything together for another 5 minutes.
- Chop the dill and stir into the broth with the cream cheese. Mix in the fish, simmer gently for another 10 minutes. Stop stirring. To taste.
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