Dinner
Mild Fish Soup with Potatoes
Potatoes, carrots and fennel simmer soft in a clear broth before tender pieces of cod gently poach in it. A little dill and a pinch of salt round off the soup. A warming, mild soup with no heat.
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Ingredients
- 300 g cod fillet
- 400 g potatoes
- 200 g carrots
- 1/2 fennel bulb
- 1 tbsp dill (optional)
- 1 pinch salt
Method
- Bring 1 litre of water with a pinch of salt to a simmer; dice potatoes, carrots and fennel.
- Simmer the vegetables in the broth for 15 minutes until soft.
- Cut the cod into pieces, add and poach gently for 6–8 minutes.
- Season with dill and a pinch of salt and serve warm.
Why this recipe is gentle
The vegetables cook soft in a clear broth and the fish only poaches gently, which keeps the soup low in fat and soft. The seasoning stays mild with dill and salt, without onion, garlic, tomato or spice.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- How much fat, how large a portion and which ingredients suit you is individual - work up to it slowly.
- Poach the fish gently rather than at a rolling boil, so it stays tender.
- Dice the vegetables to an even size so everything cooks soft at the same time.
