COD AND PUMPKIN SOUP

Ingredients:

150g White Fish (Barramundi, Basa, Prawns, Calamari, Dori, Ling, Snapper, Whiting)
200g pumpkin
50g Leeks
5g fennel leaves
½ clove garlic
1 teaspoon extra virgin olive oil, (7g)
¼ teaspoon mustard seed
350ml water
½ lemon (Juice and zest)
Salt and pepper to taste

Instructions:

Rinse the pumpkin, cut it in half, peel, and remove the seeds and fibrous pulp.
Cut the pumpkin flesh into 3/4 inch cubes.
Halve leek lengthwise, rinse, trim and cut crosswise into approximately 1/2-inch wide rings.
Rinse, trim and set aside the fennel leaves.
Peel the garlic and cut it into thin slices.
Heat oil in a pot. Sauté pumpkin, garlic, and mustard seeds briefly over medium heat.
Pour in water, bring to a boil, cover and simmer for 8-10 minutes over medium heat.
Meanwhile, rinse cod fillets, pat dry with paper towels, remove any bones and cut the fillets into about 3/4 inch wide strips.
Add fennel and leek to vegetables and bring to a boil.
Season with salt and add fish. Cook covered on low heat for another 4 minutes.
Season fish soup with salt, pepper, clove, and lemon juice to taste. Sprinkle lemon zest and serve.

Nutrition Facts: