The traditional Czech soup does take a while to make, as the broth is made from the fishbones and innards. This is a simplified, yet no less delicious version.

Serves 2

You will need:
Large knob of butter
1 tablespoon of rapeseed oil
1 onion, finely chopped
1 tablespoon of plain flour
1 large potato, peeled and cubed
2 carrots, cubes
1/2 small celeriac, peeled and cubed
1 large fillet of white fish, such as hake or haddock
500ml good quality fish stock
2 tablespoons of freshly chopped parsley

For the croutons:
Stale sourdough, cubed
2 tablespoons of garlic oil
1/2 lemon

For the soup, start by frying the onion in the oil and butter
Season with salt
Once the onion is starting to colour, sprinkle with the flour and cook out for 1 minute
Pour in the stock and bring to a boil
Add the vegetables and simmer until just al dente (around 15 minutes)
In the meantime, make the croutons, by preheating the oven to 200C
Toss the bread cubes with the oil and season with salt
Bake for about 5 minutes until golden
As soon as they come out of the oven, squeeze a little lemon juice all over them and leave to one side
To finish the soup, add the skinned fish fillet and gently poach in the soup
Once cooked (5-7 minutes), lift out with a slotted spoon and flake
Add back to the soup and serve with the croutons and sprinkling of parsley