Fish soup very tasty, very simple

Ingredients for 8 servings:

• ¾ kg fish fillet(s), without skin, I prefer cod or pike-perch
• 1 kg parsley root(s)
• 1 bunch of spring onions
• 1 bunch of parsley
• 1 bunch of dill
• 0.2 liters of milk
• Salt
• pepper
• Cornstarch, or flour

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

tastes good even to people who don’t like fish soup

Peel and chop the parsley roots. The pieces should be roughly the same size as carrot slices. Halve any particularly large slices. Wash and chop or mince the spring onions, dill, and parsley. The actual amount needed depends on personal taste. The onions and dill should not dominate the dish. Rinse the fish and remove any bones with tongs, then cut into pieces approximately 2.5 x 2.5 cm in size. Cover the parsley roots and spring onions with plenty of water and bring to a boil. Add a teaspoon of salt. Simmer for about 15 minutes. Add the milk and dill and season with pepper to taste. Thicken with cornstarch or flour and bring back to a boil. Add the fish and let it simmer for 5 minutes. Finally, stir in the parsley.