- 6 l water (for dusting)
- 3 leaves bay leaves
- 5 g star anise
- 1 kg fish bones for fish stock
Add 6l of water to a pot, add the bay leaves, star anise, fish remains (bones, head etc) and bring it to boil. We need a strong stock, so I recommend to boil approximately 1-1.5 hours. Let the lid open.
While the stock is boiling, remove any the foam on the service. This way the stock will be transparent clean.
Drain the stock and keep the liquid.
- 500 g potatoes (peeled)
- 300 g tomatoes
- 150 g onions
While the stock is boiling, Cut the remain ingredients for the soup in small pieces.
Transfer the clean stock to a pot and add the vegetables. Bring it to boil in a high heat for 30 min
Add the cod fillet and boil for another 5 min.
- 50 g lemon juice
- 50 ml olive oil
- 5 g salt
- 3 g pepper
Add the lemon juice, olive oil, salt and pepper and boil for another 3 min.
Serve. Add a pinch of oregano on top. Enjoy.