Milk cod soup with celery and pepper
4 servings
80 minutes
Cod goes well with anything milky or creamy, in this case its taste will be softened by plain milk. Let the olive oil be extra virgin - a lot depends on its taste here.
1
Wash and gut the cod. Fill with cold water, bring to a boil, skim off the foam, and cook for 40 minutes.
- Cod: 700 g
2
Wash the celery and chop it finely. Add to the broth, cook for 10 minutes. Strain the broth.
- Celery: 100 g
3
Separate the fish flesh from the bones and skin, and add it to the soup.
- Cod: 700 g
4
Peel and finely chop the onion.
- Onion: 2 heads
5
Remove seeds from the pepper and cut it into strips.
- Sweet pepper (capsicum): 1 piece
6
Fry the pepper and onion in olive oil.
- Sweet pepper (capsicum): 1 piece
- Onion: 2 heads
- Olive oil: 40 ml
7
Peel the potatoes and cut them into cubes.
- Potato: 500 g
8
Bring the broth to a boil, add the potatoes, and cook for 15 minutes. Add the sautéed vegetables, hot milk, season with salt and pepper, and cook for 10 minutes.
- Potato: 500 g
- Milk: 350 ml
- Salt: to taste
- Ground black pepper: to taste
9
Garnish the ready soup with chopped greens.
- Fresh herbs: 100 g
