Summary

Ingredients

• 250 g fish (Alaska pollock) or another white fish, dependin on your preference
• 100 g pork belly
• 1 bunch soup greens
• 3 carrot (s), including the one from the soup greens
• 2 onions)
• 1 zucchini
• 1 cup cream, approx. 200 g
• 50 g tomato paste
• 6 allspice grains
• 6 peppercorns
• 1 bay leaf
• 2 tablespoon leaf parsley, chopped
• 1 tablespoon clarified butter for frying

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Instructions

1. Wash the soup greens, cut the carrots - preferably 3 pieces - into slices, the celery into small cubes and the leek into rings. Peel and dice the onions. Cut the zucchini into strips. Cut the pork belly into small cubes. Cut the fish into bite-sized pieces.
2. Heat the clarified butter in a saucepan or deep pan, add the bacon and onions and fry. When the bacon is slightly crispy, add the chopped soup greens and the zucchini and sauté for 5 minutes. Add 1 liter of water, the bay leaf, parsley, allspice and peppercorns and cook for 15 minutes.
3. Meanwhile, mix the cream and tomato paste and then add. Also add the fish. Let the fish pot simmer for another 20 minutes until the consistency you want, adding salt and pepper to taste.
4. Rice or potatoes go well with this.