TWO-FISH SOUP
Ingredients:
0.5 lb. skinless salmon filets, cut into 1 inch pieces
0.5 lb. skinless cod fish or any white fish, cut into 1 inch pieces
1 leek or onion, chopped
1 parsnip or potato, chopped
1 carrot, chopped
½ lime or lemon
1 bay leaf
1 tbsp. olive oil
4 cups water
Parsley
Salt and pepper
0.5 lb. skinless salmon filets, cut into 1 inch pieces
0.5 lb. skinless cod fish or any white fish, cut into 1 inch pieces
1 leek or onion, chopped
1 parsnip or potato, chopped
1 carrot, chopped
½ lime or lemon
1 bay leaf
1 tbsp. olive oil
4 cups water
Parsley
Salt and pepper
Heat the olive oil in a saucepan over a medium heat. Add the leek or onion and cook for 5 minutes.
Add the parsnip or potato and carrot, stir to combine and cook for another 2 minutes. Add the boil water, salt and pepper, then adjust the heat so that mixture bubbles gently. Let soup cook until all the vegetables are tender for about 12-15 minutes.
Add fish and bay leaf, bring to a boil, and cook for 2 more minutes.
Add a little lime or lemon juice if wished. Ladle into bowls, sprinkle with parsley and serve.
Enjoy.
Sincerely Yours,
Nellie
Sincerely Yours,
Nellie
