Summary

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

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Instructions

1. 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.
2. 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.
3. In the meantime, peel and wash the carrots and cut them into thin rings. Add to the potatoes and cook for another 5 minutes.
4. Clean and wash the leek and cut into thin oblique rings. Pour into the saucepan and cook everything together for another 5 minutes.
5. 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.