We think of smoked fish as an ingredient of pastes or salads. When I go to the seaside I go to my favourite smokehouse and I buy the freshest smoked halibut, and I eat almost half of it on the way home. Recently, it emerged that smoked fish could be an excellent ingredient in soups. I had smoked salmon and smoked mackerel in the fridge, and I put this kind of fish into the pot, but you may use your favourite fish.

Ingredients:
1 onion
2 cloves of garlic
1 carrot
half a tin of corn
1 tablespoon of butter
2 allspices
2 bay leaves
4 potatoes
300g of smoked fish
11 of vegetable stock
1 tablespoon of cream
minced parsley
salt and pepper

Melt the butter in a pan and fry the diced onion and garlic until they are golden. Peel the carrot and cube it. Add it to the onion and fry for a while. Pour in the stock, add the allspices and bay leaves and when it boils add the cubed potatoes. Boil for 15 minutes. Peel the tomatoes, remove the core and dice them. Add the tomatoes and corn to the soup. Prepare the fish: remove and discard the skin and bones and then add the fish to the soup. Boil for 5 minutes on a low heat. Try not to stir too hard, so that the nice pieces of fish don't fall apart. Turn off the heat, spice it up with salt and pepper and add the minced parsley. Decorate with the cream before serving.

Enjoy your meal!