Fish Soup
Cod, potatoes, peas, leeks, and a creamy seafood broth combine to form an incredibly simple and delicious soup that can be prepared in under 30 minutes: fish soup.
Yield: 10
Materials
- 3 tablespoons unsalted butter
- 1 yellow onion diced
- 1 leek trimmed and diced
- 3 cloves garlic minced
- 1 carrot diced
- 4 russet potatoes peeled and diced
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1/4 teaspoon coarse ground black pepper
- 2 cups fish stock we like Better than Bouillon
- 8 ounces clam juice
- 2 pounds cod cut into 2" chunks
- 1 cup frozen green peas
- 1/4 cup parsley chopped
- 1/2 cup heavy cream
Instructions
- Melt the butter in a big saucepan with a heavy bottom over medium heat.
- Stir in the carrots, celery, onion, leeks, and garlic.
- Sauté onions for 4–5 minutes, or until they become transparent.
- Mix thoroughly after adding the salt, thyme, and black pepper.
- Add the clam juice and fish stock.
- Potatoes should be soft after 15 to 18 minutes of simmering under cover.
- When the fish is fully cooked, add the cod, peas, and parsley, and simmer for 5 minutes.
- Before serving, add the heavy cream, mix thoroughly, and heat for one minute.
- If desired, garnish with more parsley.