The Good Fish Soup

• 1 whole Medium Leek
• 2 Tablespoons Butter
• 1/2 cups Rice (long Grain)
• 4 cups, 3 tablespoons, 1-7/8 teaspoons, 1/4 pinches (a Quart Is Close Enough) Seafood Or Fish Stock (if Unavailable Chicken Stock Will Work In A Pinch)
• 1 cup Water
• 1 teaspoon Thyme (fresh If Available)
• 1 pound Cod (I Get It In The 1-lb Bags Out Of The Grocer's Freezer)
• 1/2 cups Fresh Dill (Fresh Is Absolutely Best In This Dish, But If Using Dried Dill, Add Only 1 Tablespoon.)
• 2 cups Frozen Green Peas

1. Start with the leek. Cut off tough green end and the root tip. Slice leek into 1/4-inch slices. Thoroughly rinse and clean the leek.
2. In a 6 or 7-quart pot, melt butter over medium heat. Add sliced leek and the rice. Stir and saute for 5 minutes.
3. Add fish stock, water, and thyme to the rice and leeks. Let this simmer nicely for 15 minutes.
4. Meanwhile, cut cod into 1-inch chunks. Add to the hot simmering stock and cook for another 5 minutes.
5. Just before serving, add fresh dill and the peas.

butter, rice, ubc, water, thyme, cod, fresh dill

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