A clear and quick soup and is best served immediately, with brown bread.

Ingredients
1. 1 kg haddock fillets
2. 3 carrots
3. 2 potatoes
4. 1/2 can peas
5. 2 qt. stock (vegetable or fish) or water can also be used
6. 2 leeks
7. Salt to taste
8. Pepper and Parsley for garnishing

Directions
1. Heat the stock or water. Simmer the fish in stock for some time. Take out the fish in a plate. Cut carrots and potatoes and dice leeks and add to stock.

2. Bring to a boil and cook on a medium heat for 30 minutes. Add peas and the fish fillets. Bring to a boil again and sprinkle pepper and parsley over it. Serve it immediately with brown bread.