Take the cod fillets out of the fridge 30 minutes before you need them.

Sprinkle the fish with salt and let them sit at room temperature.

Rinse and pat dry the fish - it is now ready to use.

Finely chop the garlic.

Peel the carrots and cut them into sticks.

Cut the leeks into thin rings or the spring onions into smaller pieces.

Divide the broccoli into florets.

Heat a sauté pan with oil.

Sauté the vegetables - except the broccoli - for a couple of minutes.

Add cream, honey, and balsamic vinegar to the pan with the vegetables. Bring everything to a quick boil.

Cut the fish into wide strips and place it over the vegetables in the pan.

Place the broccoli over the fish.

Season to taste with salt and pepper.

Continue cooking for about 4 minutes.

Just before it's done, place the shrimp on top.

Serve the dish directly from the pan with potatoes or bread as an accompaniment.