Cod Stew with Leek and Potatoes

Ingredients

• 2 onions
• 1 Carrot
• 2 leeks
• 1 kg fish fillets (white-fleshed, no gills)
• Salt
• 2 Bay leaves
• 8 white peppercorns
• 400 g waxy potatoes (4 potatoes)
• 400 g knollensellerie (1 piece)
• 15 g Butter (1 tbsp)
• 30 g spelt whole-grain flour (2 tbsp)
• 4 thyme sprigs
• 150 ml Milk (3.5% fat)
• 200 g corn on the cob (1 ear; or canned)
• 10 g parsley (0.5 bunch)
• 400 g cod fillet
• Pepper
• nutmeg

Instructions

1. 1.

   Clean, peel, wash and chop onions, carrot and one leek. Rinse fish fillets and drain. In a large pot bring about 1.5 l lightly salted water with vegetables, fish fillets, one bay leaf and peppercorns to a boil and simmer for about 20 minutes over medium heat. Then strain the stock through a fine sieve and set aside.

2. 2.

   Meanwhile peel, wash and cube potatoes, remaining onion and celery. Clean, wash and slice the second leek into rings. In a pot melt butter. Sauté vegetable cubes and leek for 3 minutes over medium heat. Dust with flour and stir in 1 l of stock. Wash thyme. Add milk, remaining bay leaf and thyme and simmer gently for 20 minutes, stirring occasionally; add more stock if needed.

3. 3.

   While the vegetables cook, clean, wash corn cobs, cut kernels off the cob. Wash parsley, dry pat and chop.

4. 4.

   Puree half the soup with an immersion blender until smooth; then mix in the remaining soup. Add corn kernels and simmer for another 5–8 minutes.

5. 5.

   Meanwhile rinse cod fillet, pat dry and cut into bite-sized pieces. Add to the soup and cook over low heat for 5 minutes. Remove bay leaf and thyme sprigs from the soup. Season with salt, pepper and freshly grated nutmeg, stir in parsley. Serve soup in bowls or shallow plates and sprinkle extra pepper if desired.