Fish soup made from salmon and cod

Ingredients for 4 servings:

• 220 g cod fillet(s)
• 220 g salmon, possibly smoked, in one piece
• 1 stalk(s) leek, very fresh
• ½ celeriac
• 700 ml meat broth
• 2 tbsp lemon juice
• 2 carrots, not too big
• Salt, coarse, from the mill
• Black pepper, freshly ground
• possibly parsley

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Carrots, leeks, celery with meat broth or fish stock

Clean the carrots, leek, and celery root, wash everything, cut the celery and carrots into thin slices, and the leek into very fine, small rings. Cook everything in the meat broth, which you can easily replace with fish stock if you have it. In the meantime, wash the FRESH cod fillet, pat it dry, dice it into pieces about 2×2 cm in size, drizzle with lemon juice (you can use ready-made juice from the meatballs, available in any supermarket), and add the pieces to the broth to cook for about 5-7 minutes. Cut the whole salmon (in one piece!) into strips about 2-3 cm wide, carefully removing any bones with tweezers (it wouldn’t be good to eat soup with fish bones; we don’t want fishbone soup!), and then let the salmon strips simmer in the broth for about 5-6 minutes. Season with salt and pepper, and serve the soup in bowls. If you like, garnish with some parsley.