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

Ingredients
1 kg haddock fillets, 3 carrots, 2 potatoes, ½ can peas, 2 qt. stock (vegetable or fish) or water can also be used, 2 leeks, Salt to taste, Pepper and Parsley for garnishing

Directions
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. 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 serve immediately, with brown bread.