Ingredients
- 500-600 g cod
- 6 potatoes, peeled and cut into pieces
- 1 leek
- 1 l fish stock
- 1 garlic clove
- 2 dl creme fraiche
- olive oil
- salt and pepper
- 1 bread roll per person for serving
- chopped chives for serving
Instructions
Start by preheating the oven to 180 degrees. While the oven heats up, cut the potatoes into pieces and slice and chop the leek, then add to a saucepan with 1 liter of fish stock. Let it boil for about 10 minutes.
Place the fish in an ovenproof dish with olive oil, pressed garlic, salt and pepper, and put it in the oven along with the bread rolls.
When 10 minutes have passed, blend the potato, leek, fish stock and creme fraiche in a blender or with an immersion blender until you have a soup consistency.
Serve in deep plates with the cod, salt, pepper, chives and a bread roll with butter. Enjoy!
Notes
With a blender or immersion blender, this soup is ready in just 15 minutes.
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