Mince the garlic and onion and fry in a pot together with oil or butter until soft.
2
Chop the carrot into pieces of approximately the same size, and add to the pot together with chilli flakes. Cook for about a minute before adding stock. Let the soup cook under the lid for 30 minutes.
3
Fry the bacon in the pan or oven until it has become crispy.
4
Puree the soup with an immersion blender.
5
Cut the cod fillet into cubes and add to the soup together with the cooking cream. Leave to infuse for 5 minutes on a low heat until the cod is cooked through. Season with salt, pepper and lime.
