Fish Soup

Bring 1 1/2 liters (approximately 6 1/3 cups) water to a boil in a large pot. Peel and finely dice potatoes. Peel carrot and cut into strips. Peel onion. Rinse parsley, shake dry, and finely chop onion and parsley leaves together. Place prepared ingredients in the water and simmer about 10 minutes. Add bay leaves and season with salt. Cook 10 minutes more. Meanwhile, cut fish into bite-sized pieces. Place fish in the hot (but not boiling) broth and let stand until cooked through. Remove fish, cover, and keep warm in the oven at 80°C (approximately 175°F).

Rinse, trim and finely chop leek. Cut the lemon into slices.