Fishsoup

Name: Fishsoup
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 250 g winter carrot; 1 leeks; 2 el traditional olive oil; 1 something crumbly potatoes; 1 liter fish stock; 1 basis for pasta sauce Italian herbs pack of 390 g; 400 g frozen cod fillet; 1 fresh baguette

Fish soup with cod fillet, winter carrot, potato, leek, pasta sauce and baguette.

Ingredients

Kitchen Stuff

1 blender

Directions

Make sure the cod is thawed. Cut winter carrots into cubes and wash leek in rings.
Heat the oil in a soup pan and fry the carrots and leeks for 5 min.
Peel and cut the potato into cubes and add together with the stock, pasta sauce and thawed cod.
Bring to the boil and cook on low heat for 15 minutes. Remove the pan from the heat and puree the soup with the hand blender. Season with salt and pepper.
Put the pan back on the fire. Cut cod into pieces and add.
Bring the soup to a boil and cook for 10 minutes on low heat until the cod is tender.
Divide the soup over bowls and serve with sliced baguette.