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.