Prep: 10min | Cooking: 1.5h
400g red perch or cod filet, or smaller piece of fish and mix of seafood (such as prawns) to reach desired 400g
1 celery root
3 large potatoes
3-4 all-spice (“Piment”), whole
2 laurel leaves
Juice from 1 lemon
3 tbsp chopped parsley
Put vegetables in a soup pot with enough water to just cover them. Once boiling, cover with lid and reduce to a simmer for 40min. Remove vegetables from broth and set aside.
Add fish to the broth and simmer, covered, for 20min. Remove fish from broth and set aside.
Pour soup through a sieve in order to catch any stray bones.
Purée all of the carrots, 2 potatoes and half the celery root, and add to the soup. The ideal soup shouldn’t be too thick, but if it is still too runny then use the additional potato and remaining celery root to further thicken.
Add the lemon juice and parsley, and season with salt and pepper.
De-bone the fish, and either put it into a bowl separate from the soup for each person to add onto the individual servings, or just add it to the soup in one go.