Vegetable soup with cod cheeks

Publiée le 21/07/2015




  • 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


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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