John Myers
Ingredients for 4 servings:
- 10 m.-sized potatoes
- ½ package of vegetables (butter), frozen, or equivalent fresh vegetables
- 1 bunch of roots
- ½ bunch parsley
- 1 package of fish fillet(s) (pollock), with 4 portions
- 1 piece(s) cod fillet(s), or other fish to taste
- 1 ½ liters vegetable broth
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Peel the potatoes and root vegetables and cut into fairly small cubes. Place them in a pot and cook with 1 liter of stock until al dente. Then remove about 3/4 of the vegetables with a slotted spoon. Finely purée the rest with the parsley. Top up with the remaining stock, add the vegetables and buttered vegetables. Cut the thawed fish into approximately 2×2 cm pieces and add them. Simmer everything on low heat for another 10-15 minutes. If the consistency is still too thick, add more stock.
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