How to make it

1. Cut the raw cod into bite-sized pieces, sprinkle with salt and leave for about 30 minutes.
2. Cut the onion into 6 large pieces.
3. Heat olive oil in a heavy-bottom pan and fry the onions lightly until coated with oil.
4. Add the cod and water from step 1, bring to a boil, then cover and simmer over low heat for about 10 minutes.
5. Add the "IZAMESHI Deli Rich tomato soup risotto", simmer for about 5 minutes, and add salt to taste.
6. Place in serving bowl, drizzle with olive oil and garnish with dill.