Ingredients

The following ingredients have 4 Servings
  • 2 garlic cloves
  • 1 onion
  • 2 oz lean bacon (See note 1)
  • 1 tablespoon olive oil
  • 2 carrots
  • 2 medium potatoes or 1 larger
  • 1 red bell pepper
  • 1 thin leek
  • 4 cups vegetable stock
  • 3/4 cup heavy cream
  • 1/2 cup milk
  • 10 oz pollack filet (See note 2)
  • 1 tablespoon chopped parsley
  • 1/4 teaspoon fine sea salt (or Kosher, more to taste)
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon fresh lemon juice (to taste)

Instruction

  • Thaw the fish fillets, if necessary.
  • Chop the carrots, potatoes, and bell pepper into small pieces. Cut the leek into thin rings. Set aside in a bowl. Chop the onion and bacon (if not already cubed) very finely.
  • Saute: Heat the olive oil and cook the onions and bacon until the onions are translucent, about 3 minutes. Add the finely chopped garlic and cook for 1 more minute, stirring often. Add the chopped vegetables to the pot and cook for about 3-4 minutes, stirring a few times in between.
  • Simmer: Add the vegetable stock, bring everything to a boil, and cook until the vegetables are soft, about 10 minutes.
  • Chop: In the meantime cut the fish filets into bite-sized pieces.
  • 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. It is preferable to undercook the fish; it will continue cooking during the few minutes you will need to bring the soup to the table.
  • Adjust the taste with some freshly squeezed lemon juice, salt, and pepper, sprinkle with parsley and serve immediately with baguette, dinner rolls, or crusty bread.