Time: 30 minutes
2 tbs butter or margarine
100 ml rice
1.2 litres fish stock
1/2 tsp thyme
300 g fish fillet or 1 can (300 g) fish balls in cooking liquid
100 ml chopped dill
400 ml deep-frozen peas
Wash and slice the leek.
Melt the butter in a cooking pot and sautée the leek slices and rice. Add the stock and thyme. Cook for about 15 minutes.
Cut the fish fillet into cubes, about 2 cm (1 inch) or if you’re using fish balls, quarter them. Add to the soup and cook for about 5 minutes.
Add the peas and dill just before serving.