Saturdays we usually have fish for lunch. Either fried filet, fresh Dorado fish or salmon filet. Last time, my husband brought some deep-freeze cod filet from the supermarket. Unpacking, I realized that they were with bones.  So I thought after thawing to de-bone and to fry them. Unfortunately, the way they turned out, it was not even possible to do so.

So, what to serve for lunch?!

Luckily I had some vegetables at home, so I decided to make a soup. And it turned out really tasty that I want to share it with you.

It might be a bit difficult to de-bone but as you will cook the fish as a soup it does not really matter how the pieces look like. If you have fish without bones you will need some fish broth. Some supermarkets offer it.

What you need:

1 kg cod filet with bones (or any other fish with firm flesh)
2-3 large carrots
1 large zucchini
2-3 large potatoes
1 small piece celery root
1 large onion
100 gr rice
2 liters water
50 ml olive oil
Juice of 1 lemon
1 glass dry white wine
1 bay-leaf
Salt, pepper

How to prepare:

De-bone the fish and set the flesh aside.

In a large pot bring the water to boil, add salt and boil the fish-bones on medium heat for 30 minutes with lid closed.

Strain the bones and keep the fish broth aside.

Clean all vegetables. Cut the carrots and zucchini into sticks, the potatoes into bite-sized cubes,  the celery root into small pieces and the onions into stripes.

In a clean pot heat the olive oil on high and steam all vegetables on medium heat until the onion turns glassy.

De-glaze with white wine. Add the fish broth and the bay-leaf. Salt and pepper to taste. Let cook with closed lid on medium heat for another 30 minutes.

Cut the fish into smaller pieces if necessary. Add the fish and the rice to the vegetables and let cook for another 20-30 minutes or until the rice is tender.

Add the lemon juice and add some more salt if necessary.

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