Fish Soup

For the fish soup, wash and dry fish fillet and sprinkle with juice of one lemon. Cover and refrigerate.

Clean and peel carrots and celery. Clean and rinse leek. Cut carrots into narrow slices and celery into tender strips. Cut leeks into rings.

Bring fish stock to a boil. Add vegetables and cook for about 5 minutes. Cut fish fillet into pieces and add to soup. Cook for about 5 minutes at low temperature. Season the fish soup with salt and pepper.

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