Directions
- 1Heat a splash of olive oil in a large pot over medium heat. Add the sliced leek and sweat for about a minute until softened.
- 2Add the potatoes, lemon slices, and stock. Cover and bring to a boil. Simmer for 10 minutes.
- 3Add the tenderstem broccoli and cream. Cover and cook for another 2 minutes.
- 4Add the fish and dill, then cover again and cook for a final 2 minutes, or until the fish is opaque and flakes easily with a fork.
- 5In a small bowl, mix the cornstarch with a tablespoon or two of cold water to make a slurry. Stir it into the pot and let it simmer for another minute to slightly thicken the broth.
- 6Season with salt and white pepper to taste. Serve in deep bowls with a drizzle of olive oil, extra white pepper, dill, and lemon slices.
Ingredients
- 1 small to medium leek
- 250 g baby potatoes
- 170 g tenderstem broccoli
- 350 g white fish
- 500 ml fish or vegetable stock
- 100 ml single cream
- 2 teaspoons cornstarch
- 1 lemon
- 1 handful fresh dill
- 1 salt
- 1 white pepper
- 1 splash olive oil
Equipment
large potknifecutting boardspoonsmall bowl
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