(+33) 4 91 59 89 59

Fish soup with Winter vegetables

For 4 people:

250g salmon fillet
250g pike-perch fillet or cod fillet
2 carrots
2 potatoes
1 leek
1 pot of fish stock                                                                                                                   40cl coconut milk                                                                                    

Peel the carrots and potatoes and cut them into cubes. Slice the leek, wash it and slice it again. Cook the vegetables in water until they become tender.

Cut the fish fillet into coarse pieces.

Put the vegetables, fish pieces & the fish stock pot in a saucepan and cover with coconut milk. Cook over medium heatuntil the fish is cooked. Enjoy hot.

Tip: to keep the fish pieces whole, put them on the top of vegetables while cooking.

Bon appétit !