John Myers
Ingredients for 4 servings:
- 600 g cod fillet(s), fresh or frozen
- 1 lemon(s)
- Salt
- 1 onion(s)
- 1 bunch of soup vegetables
- 2 garlic cloves
- 500 g potatoes, floury
- 1 bunch of herbs, thyme, parsley, bay leaf
- 3 tbsp tomato puree
- 1 can saffron
- pepper
- 2 stalk(s) leeks, white part only
- Paprika powder, hot
- 2 tbsp parsley, chopped
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Clean the fish fillet, season with lemon juice, and season with salt. Finely chop the onion and vegetables, and sauté in hot oil until light yellow. Crush the garlic and sauté for 1 minute. Peel and dice the potatoes, add the herb sprigs, tomato puree, pepper, salt, saffron, and ¾ liter of water to the onions, and bring to a boil. Add the potatoes and simmer over low heat for 10-15 minutes until soft. After a few minutes, stir in the thinly sliced leek. When the potatoes are just tender, add the shredded fish fillets and let stand for about 10 minutes. Remove the herb sprigs, season with hot paprika, and sprinkle with parsley.
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