Fish Broth with Cod Balls and Vegetables
Broth with fish balls and vegetables is a recipe featuring fresh ingredients from the Fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 stale roll
- 1 Shallot
- 1 tsp butter
- 500 g cod fillet (pre‑cooked, skinless)
- 1 egg
- 1 tbsp freshly chopped dill
- Salt
- pepper, freshly ground
- 3 Carrots
- 0.5 celery root
- 1 stalk leek
- 300 ml fish stock
- 100 ml dry white wine
Instructions
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1.
Soak the stale roll in lukewarm water for the cod balls. Peel and finely chop the shallot; sauté it in hot butter until translucent. Remove from heat and let cool. Rinse the cod, pat dry, cut into pieces and blend in a food processor. Mix the puree with the drained roll, egg, shallot, dill, salt, and pepper. For the soup, peel the celery root and carrots, slice the celery root into 3 cm sticks and the carrots into rounds. Clean the leek and cut into rings. Heat the stock with broth and white wine. Using damp hands form small balls from the fish mixture and drop them with the vegetables into the hot broth. Simmer gently over medium heat for 6‑8 minutes, taste, then serve in deep bowls.
