Fish soup

 

Ingredients:

  • Cod head, fins and bones for font.
  • 1 onion
  • ½ red pepperfruit (capsicum)
  • lots of parsley
  • 10 cm leek
  • ½ dl white vine vinegar
  • Ca. 3 dl. mussel-soup
  • 1/4 l cream
  • 1 cod fillet (ca 400 g)
  • 1 tomato
  • 6 pieces garlic
  • 100 g celery root
  • 1 lemon without peel
  • 2 spoonfuls concentrated tomato purée
  • 1 dl. white vine

Fry shortly the cod head, fins and bones in olive-oil together with the vegetables in 10 min.
Add white vine vinegar, white vine, mussel-soup and tomatoes and let it boil for 15 min.
Sift out the vegetables and head and bones, and the soup is boiled down after the cream is added.

While the soup is boiled down, the cod fillet is divided in four pieces. Put them in an oven at 180 degrees Celsius for 7 – 8 minutes.
Remove the skin.

The four pieces of cod are placed in four deep plates and the soup is pored over.

Serve with bread.