One meal-size bowl of clear Russian fish soup with potato, carrot and fresh dill.
140 gWhite fish
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1 cupFish stock
100 gPotato
35 gCarrot
30 gOnion
3 gDill
0.5 cupWater
0.2 gBay Leaves
To tasteSalt
To tasteBlack Pepper
Cut the potato into 1 cm cubes, thinly slice the carrot and onion, and cut the fish into 3 cm chunks. Check carefully for bones. Chop the dill.
Bring the stock, water and bay leaf to a gentle simmer in a small saucepan. Add the potato, carrot and onion. Cover and simmer for 15-18 minutes, until the potato is tender.
Add the fish and simmer gently for 5-7 minutes without stirring vigorously, until it flakes and reaches 63°C. Avoid a rolling boil so the broth stays clear.
Remove and discard the bay leaf. Add dill, salt and black pepper. Serve all the fish, vegetables and clear broth together as one bowl.