First course

Chunky Purslane and Pollock Fillet Soup

Name: Chunky Purslane and Pollock Fillet Soup
Total time: 52 min
Ingredients: 1 piece Fennel bulb; 287 g Pollock fillet; 1 bunch Purslane; 1 bunch Dill; 3 g Salt; 2 piece Eggplant; 4 g Cardamom; 38 g Lard; 196 ml Beef stock

by Andrii M.

Cooking time52 min

Calories974 kcal / portion

Creation dateJul 29, 2026

Rating

Beef stock196 ml25 kcal
Cardamom4 g12 kcal
Dill1 bunch13 kcal
Eggplant2 piece225 kcal
Fennel bulb1 piece71 kcal
Lard38 g343 kcal
Pollock fillet287 g264 kcal
Purslane1 bunch20 kcal
Salt3 g0 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

A chunky bowl built around purslane and pollock fillet, simmered with eggplant and fennel bulb in a fragrant beef stock. 1. Warm lard in a large pot and sweat eggplant and fennel bulb with purslane until softened. 2. Add the pollock fillet and cook until lightly browned. 3. Pour in the beef stock, season with salt and cardamom, and simmer for 52 minutes. Finish with dill and serve piping hot.

Allergens

Fish