Swedish fish soup

Name: Swedish fish soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 600 g Potatoes; 2 TABLESPOONS Oil; 1 glass (400 ml) Fish stock; 2 TEASPOONS Vegetable broth (instant); 400 g Leeks; 4 Stem/s Dill; 1 Garlic clove; 1/2 grated organic lemon peel; 500 g Cod fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Lemon juice; 200 g ripened cream; 4 Disc/s brown bread

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
600 g Potatoes
2 TABLESPOONS Oil
1 glass (400 ml) Fish stock
2 TEASPOONS Vegetable broth (instant)
400 g Leeks
4 Stem/s Dill
1 Garlic clove
1/2 grated organic lemon peel
500 g Cod fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Lemon juice
200 g ripened cream
4 Disc/s brown bread

Directions

1
Peel onion, chop coarsely. Peel, wash and chop the potatoes a little bit smaller. Heat the oil in a large pot. Fry the onion in it. Add the potatoes and steam briefly. Deglaze with fish stock and 1⁄2 l water. Stir in broth, bring to the boil. Cover and simmer for about 25 minutes. Clean, wash and cut leek into rings. Add after about 10 minutes cooking time.
2
For the Gremolata Dill wash, shake dry and chop finely. Peel garlic and chop finely as well. Mix dill, garlic and lemon peel.
3
Rinse fish, dab dry and cut into cubes of approx. 2 cm. Finely puree the soup with a hand blender. Season to taste with salt, pepper and lemon juice. Add the fish to the soup and let it simmer for about 5 minutes.
4
Stir sour cream into the soup and season to taste again. Serve and sprinkle with dillgremolata. Serve with brown bread.