Ingredients
- 7 dl whole wheat flour
- 1 tsp salt
- ½ pack dry yeast
- 3 dl lukewarm water
- 1 clove garlic
- ½ x yellow onion
- 2 x carrot
- 400 g diced tomatoes
- 5 dl water
- 1 x vegetable bouillon
- 150 g cod fillet
- 1 dl cream
- ¼ x lemon
- ⅓ pack parsley
Method
- Start by making bread. Mix together whole wheat flour, dry yeast, salt and lukewarm water in a bowl and knead the dough for about 10 minutes..
- Shape the dough into an oblong loaf and let the bread rise for about 45 minutes. In the meantime, proceed to the next step.
- MInce the garlic and onion, and cut the carrots into semicircles. Cook the garlic and onion in a saucepan together with oil or butter until the onion is soft. Add the carrots and cook for another minute.
- Add diced tomatoes, vegetable broth and water and let the soup cook for at least 20 minutes - the longer, the better.
- Bake the bread in the oven at 200 degrees celsius for about 45 minutes. Cool on a wire rack.
- Slice the cod fillet into cubes, and add to the soup along with, cream, lemon juice and finely chopped parsley. Let the soup cook for no more than 5 minutes. Season with salt and pepper.
- Serve the fish soup with freshly baked bread.
- If you follow the weekly menu, set aside half of the bread. It'll be used in another dinner this week.
