Fish Vegetable Soup
2 garlic cloves
1 tablespoon olive oil
50 g/ 1.7 oz lean dry-cured ham
2 medium potatoes or 1 larger
1 red bell pepper
1 thin leek
1 liter/ about 4 cups vegetable stock
175 ml/ ¾ cup heavy cream
120 ml/ ½ cup milk
300 g/ 10.5 oz pollack filet (or other fish filet)
salt and pepper
some fresh lemon juice
Chop the garlic, onion and ham very finely. Heat the olive oil and cook the onions and ham until the onions are translucent. Add the garlic and cook for 1 more minute, stirring often.
Chop the carrots, potatoes and bell pepper into small pieces. Cut the leek into thin rings. Add them to the pot and cook for about 3-4 minutes, stirring a few times in between.
Add the vegetable stock, bring everything to a boil and cook until the vegetables are soft, about 10 minutes.
In the meantime cut the fish filets into bite-sized pieces.
When the vegetables are soft, add the fish, heavy cream, milk, salt and pepper to the soup and cook for another 5 minutes or so. Check the fish and take care not to overcook it.
Adjust the taste with some freshly squeezed lemon juice and serve immediately with baguette.