Cod and Vegetable Soup
Rinse fish fillets, pat dry and cut into 2 x 2 cm (approximately 3/4 x 3/4 inch) cubes. Drizzle with lemon juice and season with salt and pepper.
Peel potatoes and carrots. Cut potatoes into cubes and cut carrots into thick slices. Combine potatoes with fish stock and cook for about 25 minutes. After 20 minutes, add carrots to the pan. Stir in cream and thicken soup with cornstarch, bring to a boil. Add fish and simmer for about 3-5 minutes on low heat. Season with salt and pepper and serve sprinkled with parsley.