Fish Vegetable Soup
By: Adina Beck
Published: Thursday, June 11, 2015 - 9:21am

Ingredients




2 garlic cloves
1 onion
1 tablespoon olive oil
50 g/ 1.7 oz lean dry-cured ham
2 carrots
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

Preparation

1 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. 2 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. 3 Add the vegetable stock, bring everything to a boil and cook until the vegetables are soft, about 10 minutes. 4 In the meantime cut the fish filets into bite-sized pieces. 5 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. 6 Adjust the taste with some freshly squeezed lemon juice and serve immediately with baguette.

About

Easy, quick and tasty fish vegetable soup