Smoked Cod and Cauliflower Soup

Ingredients

Smoked cod 500 g

Cauliflower 1

Potatoes 4

Onions 2

Celery (root) 2

Garlic 2 cloves

Butter 50 g

Cilantro 3 sprigs

Salt

Pepper

Boil 2 liters of water in a small saucepan, reduce heat to medium. Add the smoked cod, bring to a boil, and simmer for 5 minutes. Transfer the fish to a plate with a slotted spoon and let cool. Reserve the broth.

Peel and chop the onion and garlic. Wash and thinly slice the celery stalks. Heat the butter in a saucepan, add the onion, garlic, and celery. Cook over low heat, stirring occasionally, for 10 minutes.

 Peel the potatoes and cut into small cubes. Add to the sautéed vegetables, and stir. Pour in the fish broth, bring to a boil, and simmer for 10 minutes.

Wash the cauliflower, separate it into small florets, and add it to the soup. Simmer for 20 minutes, then carefully transfer half of the florets to a plate.

Remove the skin from the cod and shred the flesh by hand. Wash, dry, and chop the cilantro.

Remove the soup from the heat, let it cool slightly, then puree it in a blender. Return the soup to the heat and bring it back to a boil.

Add the fish pieces, the reserved cauliflower florets, and ground pepper to taste. Taste and add salt if needed. Heat through for 4-5 minutes. Sprinkle with cilantro before serving.

Enjoy!