Clear broth with cod and cress

For 4 people
  • 1 medium-sized stick of leek
  • 3/4 l clear broth (instant)
  • 400 g Cod fillet
  • 1/2 TL crushed, dried chili peppers
  • 1 Beet cress
  • Salt
  • 1-2 TL lemon juice
20 minutes
light
1.
Clean and wash the leek and cut into fine rings. Bring the stock to the boil and cook the leek rings in it for about 5 minutes. Wash the fish fillet, pat dry and cut into thin strips. Add the chilli and cod strips to the hot broth.
2.
Cover the fish and let it simmer for about 5 minutes. (Not cook). Cut off the cress and add to the broth. Season with a little salt and lemon juice. Arrange in deep plates.
1 person approx.:
  • 100 kcal
  • 420 kJ

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