Servings: 2
Ingredients
- 200 g cod fillet
- 2 medium-sized carrots
- 2 potatoes
- 1 l vegetable broth (2 bouillon cubes and 1 litre of water)
- a pinch of saffron
- 10 cm leek root
- oil for frying
- dill or parsley (dried or fresh)
Instructions
- Bring the broth to the boil
- Peel the potatoes and carrots and cut into small cubes. Add to the broth.
- Cut the leeks into rings, fry them in oil and add saffron at the end of frying. Add the roasted leeks to the stock.
- When the potatoes and carrots have finished cooking (after about 15 minutes), add the sliced cod fillets. Cook for about 10 more minutes. Add parsley or dill at the end.
Naudinga
Delicious with sour cream, bread toast.
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