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Broccoli soup with cod fritters

Yields3 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

Tick the fish in your cooking to-do list with this easy recipe.

 1kg of broccoli.
 1/2 small onion.
 1 leek
 2 cloves of garlic
 100 grams of potato.
 500 grams of chicken stock.
 20 grams of butter.
 100 grams of olive oil.
 Salt, pepper and thyme.
 Fritter: 80 grams of desalted cod, 250 grams of milk, 1 small potato, 2 garlic cloves, 1 chilli pepper.
 Tempura to batter the fritter: 180 grams of flour, 25 cl. of water, 15 grams compressed yeast, salt, sugar

Chop the broccoli. Then fry the vegetables and potatoes until they turn golden brown and moisten with the chicken stock. Bake for 25 minutes, mash and strain, reduce until the desired texture is reached. Take off the heat, season with salt and pepper, and add the diced butter.


Bake the cod in milk with chilli and garlic. Cook the potatoes in water, crumble the cod and gently mix the potato and milk with a whisk. When cool, make the fritters, roll in the tempura and fry.

Nutrition Facts

Servings 3