Rügen-style creamy cod and vegetable soup

Peel the carrots, celeriac and potatoes. Trim and wash the leek. Weigh the carrots, celeriac and leek after preparation, then cut all the vegetables into small dice. Peel and weigh the onion. Set aside a 100 g piece and pin the bay leaf to it with the clove. Put the peppercorns and allspice berries in a spice infuser. Melt the butter in a soup pot and soften the diced vegetables for 5 min. Add all the water, salt, studded onion and spice infuser. Bring to a simmer and cook covered for 10 min.

Meanwhile, dice the pork back fat and chop the remaining 100 g onion. Heat the oil in a frying pan. Cook the pork fat for about 3 min to render it, then add the onion and cook for about another 3 min, until softened. Scrape everything from the pan into the soup pot.

Peel the horseradish, weigh after preparation and grate finely. Pat the cod dry and cut into similar-sized pieces. Stir the cream, horseradish and ground pepper into the soup. Add the fish and poach over low heat for about 15 min, without a rolling boil. The vegetables should be tender and the cod opaque and flaking easily.

Wash and pick the parsley leaves, weigh them and chop. Squeeze the lemon, strain the juice and measure out 15 ml. Remove the spice infuser and the onion piece with its bay leaf and clove from the soup. Off the heat, stir in the measured lemon juice and parsley. Serve hot with the fish pieces and vegetables.

Use for the recipe: half a lemon (prepare 1 lemon).