Vegetable soup with cod cheeks

Publiée le 21/07/2015

PEOPLE


6

INGREDIENTS


  • 3 leeks
  • 2 parsnips
  • 3 carrots
  • 1 rutabaga
  • 1 lime (juice)
  • 15g fresh ginger, peeled and chopped
  • 600g of cod cheeks
  • salt pepper
  • Madras curry
  • ½ tbsp organic Inca Inchi oil Vigean
  • ½ tbsp organic fruity olive oil Vigean





According to Frédérique CAILLOCE, VIGEAN culinary Advisor

Firstly:

Wash, peel and cut the vegetables into small pieces, add the diced ginger, lemon juice and put all the vegetables in a pan and cook like a soup (better if the vegetables stay crunchy ) during 30 minutes.

Meanwhile, fry in a hot pan oiled cod cheeks, sprinkle with Madras curry, cook for 5 minutes, let stand and set aside.

When the soup is ready, remove the vegetables and place them in a bowl, add salt and pepper, add the fish and drizzle the broth.

Let cool slightly and add ½ tablespoon of Inca Inchi oil.

Good tasting!

Sec tendre de Vouvray ou de Montlouis

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