Ingredients
25 g | Butter |
1 small | Leek, white and light green part only, thinly sliced |
4 cups | Fish stock |
400 g | Baby potatoes, cut in half to give you 2.5cm pieces (Main) |
400 g | White fish fillets, firm, cut into 2.5cm pieces (Main) |
½ cup | Cream, double cream works well here |
1 Tbsp | Chopped dill, fresh |
Directions
- Melt the butter in a medium-sized heavy-based saucepan and add the sliced leek. Place over low heat and cook until the leek is soft, about 8 minutes.
- Add the fish stock and baby potatoes and continue cooking until the potatoes are tender, about 15 minutes.
- Add the fish and cream and season. Cook for a further 2 minutes until the fish is just cooked. Stir through the chopped dill and ladle into warmed soup bowls.
- Serve with crusty bread and butter.
Find more recipes like this one in our