Ashley Wright
Contents
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Ingredients
- 500 g Red peppers
- 1 medium sized Red Onion
- 1 Clove of garlic
- 2 tbsp Butter
- 1 tbsp Tomato paste
- 1 pinch Sugar
- 0,125 tsp Paprika powder
- 1 liter Vegetable broth, instant
- 230 g Cod fillet
- 1 bunch Fresh dill
- 2 tbsp Creme fraiche Cheese
- Salt and pepper
Instructions
- Halve, core, wash and cut the peppers into large pieces. Peel the onion and garlic and cut both into large cubes. Heat 1 tablespoon of butter in a large saucepan, sauté the paprika pieces, garlic and onions in it. Stir in the tomato paste, add sugar and paprika powder. Pour in the broth, simmer everything for 15-20 minutes.
- Rinse the cod fillet with cold water, pat dry and cut into about 4 equal pieces. Heat the remaining butter (1 tablespoon) in a pan and fry the cod pieces in it for 1-2 minutes on each side. Season with salt and pepper.
- Finely chop the dill. Puree the pepper cream soup with the blender. Season to taste with salt and pepper. Divide the soup on 4 plates, place the cod pieces on top, serve with 2 dabs of creme fraiche and serve sprinkled with dill.
Nutrition
Serving: 100gCalories: 128kcalCarbohydrates: 8.7gProtein: 10gFat: 5.9g
