Light Nordic Fish Soup with Cod, Leeks and Dill

• 30 g Unsalted butter
• 2 medium Leek
• 2 medium Carrot
• 500 g New potatoes
• 1 liter Fish stock
• 1 tsp Fine sea salt
• ½ tsp White pepper
• 500 g Cod fillet, skinless
• 150 ml Double cream
• 15 g Fresh dill
• 1 medium Lemon

1. Trim the leek, then slice it and rinse well to remove any grit. Peel the carrots and cut into small bite-size pieces. Scrub the new potatoes and cut into bite-size chunks so they cook evenly.
2. Melt the butter in a large pot over a medium heat. Add the leek with a pinch of the salt and cook for 6 to 8 minutes, stirring, until softened but not browned.
3. Stir in the carrots and potatoes, then pour in the fish stock. Bring to a gentle simmer, then cook for 12 to 15 minutes until the potatoes are just tender.
4. Cut the cod into large chunks and slide them into the soup. Simmer very gently for 4 to 6 minutes, until the fish is opaque and flakes easily.
5. Lower the heat and stir in the double cream; do not let it boil. Add the white pepper and the remaining salt to taste, then take the pot off the heat.
6. Finely chop the dill and stir most of it through the soup. Squeeze in lemon juice a little at a time until the broth tastes clean and bright. Ladle into bowls and finish with the remaining dill.

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