Serves 4

220 g salted, dried cod
1/2 cup long-grained rice
1/2 cup milk
11/2 cup white cabbage
1 cup pumpkin flesh
1/2 cup Lima beans (or broad beans)
1 cup courgettes
1/2 cup green beans
1/2 cup peas
1/2 cup sweetcorn
2 tbs butter
1 onion
1 small clove of garlic
1 pinch oregano
1 pinch caraway
1 bay leaf
1/4 cup crushed peanuts
2 cups milk
1/2 cup light cream
1/2 cup crème fraîche
salt, pepper
1 boiled egg
Parmesan cheese

Soak the salted cod (stockfish) in water for at least 12 hours, replacing the water several times. Leave the fish to train, place in a saucepan with about 1 l fresh water, bring to the boil, simmer for about 15 minutes until the fish is cooked. Take out of the broth, leave to drain, remove skin and bones, dice the fish, put the broth and fish to one side.

Cook long-grained rice in milk and 300 ml water or for about 20 minutes in the steam cooker at 100°C. Steam the finely sliced white cabbage in a little water until cooked. Steam and purée the pumpkin flesh (preferably squash in the winter, that is a small yellow pumpkin). Cook the Lima beans. Steam the chopped courgettes. Cut the green beans into short pieces and cook. Blanch the peas and sweetcorn.

Fry the finely chopped onions in the butter in a large saucepan. Add the crushed clove of garlic, oregano, caraway, bay leaf and pepper, fry briefly. Add 500 ml water, the cooked rice, all the vegetables, the fish, fish broth, chopped peanuts, milk and light cream. Stir and heat through for 5 minutes over a very low heat. Add crème fraîche to the soup and stir. Season with salt. The results should be a thick soup. If it is too thick, add a little milk and heat through again briefly.

Serve on plates with boiled egg as garnish (cut in slices) and scatter grated Parmesan cheese on top to taste.