Recipe Details:As many fish soups, this cod soup is very light, yet pretty filling, flavorful, and diabetic-friendly. A great combination that makes this soup deserve a place on your dinner table.
- Cod filet – 1 lb.
- Medium potato (cut into cubes) – 1
- Medium zucchini (cleaned from seeds and cut into cubes) – 1
- Medium onion (finely chopped) – 1
- Small carrot (finely chopped) – 2
- Lemon – 1
- Bay leaf – 2
- Parsley – 5 sprigs
- Peppercorn – to taste
- Salt – to taste
- Water – 2 liter
Recipe Directions:Step 1
Boil the cod: Bring 2 liters of water to boil in a saucepan. Add the fish. Reduce the heat and cook for 8 minutes, making sure to keep the water below the boiling point to prevent the cod to fall apart. When the fish is ready, take it out of the broth.
Add the carrot, onion, peppercorn, bay leaves, parsley, and salt to the fish broth.
Add potato to the boiling broth and cook for 10 minutes.
Add the zucchini to the soup and cook for 15 more minutes.
Before serving put a piece of fish and squeeze some lemon juice in each plate. Garnish with parsley. Bon appetit!
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