Fish Vegetable Soup

• 2 cloves Garlic
• 1 Onion
• 1-3/4 ounce, weight Lean Dry-cured Ham
• 1 Tablespoon Olive Oil
• 2 Carrots
• 1 Large Potato
• 1 Red Bell Pepper, Stem And Seeds Removed
• 1 Thin Leek
• 4 cups Vegetable Stock
• 10-1/2 ounces, weight Pollack Filet
• 3/4 cups Heavy Cream
• 1/2 cups Milk
• Salt And Pepper, to taste
• Fresh Lemon Juice

1. Finely chop the garlic, onion and ham. Heat the olive oil in a large pot over medium heat. Add the onions and ham and cook until the onions are translucent. Add the garlic and cook for 1 more minute, stirring often.
2. Chop the carrots, potatoes and bell pepper into small pieces. Cut the leek into thin rings. Add them to the pot and cook for about 3-4 minutes, stirring a few times in between.
3. Add the vegetable stock, bring everything to a boil and cook until the vegetables are soft, about 10 minutes.
4. In the meantime cut the fish fillets into bite-sized pieces.
5. When the vegetables are soft, add the fish, heavy cream, milk, salt and pepper to the soup and cook for another 5 minutes or so. Check the fish and take care not to overcook it. Adjust the taste with some freshly squeezed lemon juice and serve immediately with a baguette.

garlic, onion, ham, olive oil, carrots, potato, red bell pepper, vegetable stock, weight pollack filet, heavy cream, milk, salt, lemon juice

Taken from tastykitchen.com/recipes/soups/fish-vegetable-soup/ (may not work)