Potato and leek soup with cod

Ingredients

For 1 serving

• Potatoes200 g
• Leek1
• Cod160 g
• Vegetable broth400 ml
• Extra virgin olive oil10 g
• Chives4 g
• White pepperto taste
• Saltto taste

Contains: fish, celery,

In season: October – March

Method

1. Warm the vegetable stock. Trim the root and tough green part off the leek, halve it lengthways, rinse well between the layers and slice it; peel the potatoes and cut them into 1.5 cm dice.
2. Heat the olive oil in a pan over low heat and sweat the leek for 5 minutes, until soft but not coloured. Add the potatoes, hot stock and a pinch of salt.
3. Cook for 20 minutes over medium-low heat, until the potatoes crush with a fork, then blend with a stick blender until smooth; adjust the salt.
4. Meanwhile pat the cod dry, remove the skin and bones and cut it into pieces of about 4 cm. Put the soup back over low heat, lay in the cod and cook for 6 minutes, covered and without stirring, until the fish is white and flakes.
5. Serve with snipped chives and a pinch of white pepper.