Ingredients
- 6 Cups chicken stock
- 1 Teaspoon crushed black peppercorn, or more to taste
- 1 Teaspoon salt, or more to taste
- 1 bay leaf
- 3 potatoes, diced
- 1 turnip, peeled and diced
- 1 1/2 Cup yellow onion, chopped
- 3 celery stalks, diced
- 3 carrots, diced
- 6 Ounces cod, ruffe, castfish, or other fish, cut into large chunks
- 1/2 Cup fresh parsley, chopped
- 2 Tablespoons fresh dill, chopped
- Juice of half a lemon
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