Fish soup from the northern region of Germany. Great paired with dark bread and a beer!
- 6 potatoes diced
- 4 onions
- 1 small head white cabbage
- 5 tbsp olive oil
- 1/2 cup vegetable broth
- 1-1/8 lbs cod Dorsch
- 5 tbsp flour
- 1 cup milk
- 2 bay leaves
- salt and pepper
Recipe adapted from chefkoch.de
Boil potatoes in salt water with one bay leaf until well done.
Peel and slice onions and cube white cabbage. Heat olive oil in a large pot. Add onion slices and cabbage cubes and allow them to brown slightly. Mix in vegetable broth, one bay leaf, pepper, and salt. Keep at a low boil.
Cut the cod fillets into big cubes. Lightly salt and add to the pot. Add the cooked potatoes.
In a skillet brown the flour, without using any fat. Whisk with the milk and add to the pot.
Garnish with dill and serve.