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
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.
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


Leave A Comment