Cook a hearty fish soup packed with potatoes, carrots and peppers, and flavoured with leeks, dill and lemon
Prep:20 mins
Serves 4
1 tbsp neutral-flavoured oil1 onion, finely chopped1 garlic clove, crushed 250g potato, peeled and cut into 2cm cubes 250g carrot, cut into 2cm cubes 1 pepper (any colour), deseeded and cut into 2cm cubes200g leek, finely sliced 1 tbsp tomato purée1¼ litres vegetable stock1 bay leaf10g dill4 skinless white fish fillets (about 400g; we used hake)1 lemon, zested and juiced
STEP 1Heat the oil in a large saucepan over a medium heat and cook the onion for 5-7 mins until beginning to soften. Mix in the garlic, potatoes, carrots, peppers, leeks and tomato purée, and cook for 3-5 mins more. Pour in the stock and stir in the bay leaf. Bring to a simmer, then cover and cook for 15 mins until the veg is almost tender.STEP 2Finely chop most of the dill, reserving a few whole sprigs. Cut the fish into bite-sized pieces and season with salt, pepper and a bit of the lemon juice. Add the fish to the soup along with a pinch of the lemon zest and the chopped dill. Simmer gently over a low heat for 5-7 mins until the fish is cooked through. Remove the bay leaf and season the soup to taste, adding more lemon juice or zest, if needed. Scatter over the reserved dill sprigs to serve.
