Fiskesuppe (Norwegian fish soup)

Instructions

1. Peel the potatoes, carrot and onion, then cut them into small cubes. Thinly slice the white part of the leek and rinse it well.
2. Melt the butter in a large pot, add the onion and leek and sweat them for 5 minutes over low heat without browning.
3. Sprinkle in the flour, stir for 1 minute, then gradually pour in the warm stock while whisking to avoid lumps.
4. Add the potatoes, carrot, bay leaf and salt. Simmer for 15 minutes until the vegetables are tender.
5. Cut the cod into large chunks, add them to the soup and poach for 5 to 7 minutes without boiling, until the fish flakes easily with a fork.
6. Remove the bay leaf, stir in the crème fraîche and reheat gently without letting it boil.
7. Finely chop the dill, adjust the seasoning with salt and pepper, then sprinkle the dill over the soup and serve with rye bread.