800ml fish stock
2 tbsp sunflower oil
400 g cod fillets, ready to cook
1 onion, chopped
200g floury potatoes
A good pinch of turmeric
220 g low-fat yoghurt, 1.5 % fat
Salt and freshly ground pepper
Turmeric, for sprinkling
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Wash the cod fillets, pat dry and cut into rough pieces. Peel and dice the potatoes. Heat the oil and sweat the onion and turmeric until the onion is soft. Stir in the fish stock, add the potatoes and simmer for about 15 minutes. Then add the fish and simmer for a further 10 minutes. Then take out half of the soup and puree (not too smoothly) with the yoghurt, keeping back 4 tbsp yoghurt. Return to the rest of the soup and season to taste with salt and pepper.
Ladle into bowls and add 1 tbsp yoghurt to each. Serve sprinkled with a little turmeric.