Fish Vegetable Soup

Name: Fish Vegetable Soup
Ingredients: 2 cloves Garlic; 1 Onion; 1-3/4 ounce, weight Lean Dry-cured Ham; 1 Tablespoon Olive Oil; 2 Carrots; 1 Large Potato; 1 Red Bell Pepper, Stem And Seeds Removed; 1 Thin Leek; 4 cups Vegetable Stock; 10-1/2 ounces, weight Pollack Filet; 3/4 cups Heavy Cream; 1/2 cups Milk; Salt And Pepper, to taste; Fresh Lemon Juice

14 ingredients

5 steps

Ingredients

2 cloves Garlic
1 Onion
1-3/4 ounce, weight Lean Dry-cured Ham
1 Tablespoon Olive Oil
2 Carrots
1 Large Potato
1 Red Bell Pepper, Stem And Seeds Removed
1 Thin Leek
4 cups Vegetable Stock
10-1/2 ounces, weight Pollack Filet
3/4 cups Heavy Cream
1/2 cups Milk
Salt And Pepper, to taste
Fresh Lemon Juice

Directions

1

Finely chop the garlic, onion and ham. Heat the olive oil in a large pot over medium heat. Add the onions and ham and cook until the onions are translucent. Add the garlic and cook for 1 more minute, stirring often.
2

Chop the carrots, potatoes and bell pepper into small pieces. Cut the leek into thin rings. Add them to the pot and cook for about 3-4 minutes, stirring a few times in between.
3

Add the vegetable stock, bring everything to a boil and cook until the vegetables are soft, about 10 minutes.
4

In the meantime cut the fish fillets into bite-sized pieces.
5

When the vegetables are soft, add the fish, heavy cream, milk, salt and pepper to the soup and cook for another 5 minutes or so. Check the fish and take care not to overcook it. Adjust the taste with some freshly squeezed lemon juice and serve immediately with a baguette.