Fish like cod contributes few calories per ration, since it is a low-fat fish. It is a cheap fish, which thanks to its preservation in salting, was in the past a source of protein for luxuries far from the sea.This fish, is an interesting contribution of proteins has, 18 g per serving of 100 grams in addition to vitamin B6 and B12.

Codfish (4 fillets)
Leek (80 grs.)
Carrot (80 grs.)
White wine (3 tablespoons)
Fish broth (150 ml.)
Celery (1/4 unit)
Water (3/4 lt.)
Onion (1 unit)
Laurel (1 sheet)
Clove (1 unit)
Butter (50 grs.)
Ciboulette (1/2 bouquet)
Grated radish (1/2 unit)
Salt (3 tablespoons)
lemmon

Leek, carrots and celery should be cut in julienne. In a pot, boil water with the white wine and 2 tablespoons of salt, then add an onion punctured with laurel and cloves. Let everything cook for 5 minutes (1). Then, introduce the fish fillets cut in half and remove the pot from the fire. Let this broth stand for about 8 or 10 minutes.

In another pot put the fish stock mixed with 200 ml of the freshly prepared soup and let it boil for 5 minutes. Add the butter (cold not at room temperature) and mix all the ingredients with a blender until it looks homogeneous (2). Julienne vegetables should be blanched for 1 minute in salt water and then go through cold water.

Put the vegetable strips in the broth and then add the fish (3) leaving everything to boil for a minute. Serve the broth and fish using bowls, put on top the ciboulette and the grated radish.

To accompany this dish you can serve rice with vegetables or roasted potatoes with parsley.