Fish Soup

• neutral oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• garlic clove↗1

  minced

• potato↗250g g

  peeled and diced 2 cm cubes

• carrot↗250g g

  diced 2 cm cubes

• pepper (any colour)↗1

  seedless, diced 2 cm cubes

• leek↗200g g

  finely sliced

• tomato paste1 tbsp tbsp
• vegetable broth↗1¼ litres l
• bay leaf↗1
• dill↗10g g
• white fish fillet↗4 skinless

  (about 400g; we used hake)

• lemon↗1

  zest and juice

Step-by-step instructions

1. 1

   Heat the oil in a large pot over medium heat and cook the onion for 5‑7 minutes until it begins to soften. Add the garlic, potatoes, carrots, pepper, leeks and tomato paste, and cook for another 3‑5 minutes. Pour in the broth and add the bay leaf. Bring to a gentle boil, then cover and simmer for 15 minutes until the vegetables are almost tender.

2. 2

   Thinly slice most of the dill, leaving a few whole sprigs. Cut the fish into bite‑size pieces and season with salt, pepper and a little lemon juice. Add the fish to the soup together with a pinch of lemon zest and the sliced dill. Simmer over low heat for 5‑7 minutes until the fish is cooked through. Remove the bay leaf and season the soup to taste, adding more lemon juice or zest if needed. Sprinkle the remaining dill sprigs before serving.