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..
2
Shape the dough into an oblong loaf and let the bread rise for about 45 minutes. In the meantime, proceed to the next step.
3
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.
4
Add diced tomatoes, vegetable broth and water and let the soup cook for at least 20 minutes - the longer, the better.
5
Bake the bread in the oven at 200 degrees celsius for about 45 minutes. Cool on a wire rack.
6
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.
7
Serve the fish soup with freshly baked bread.
8
If you follow the weekly menu, set aside half of the bread. It'll be used in another dinner this week.
