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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This recipe is a local one that most people make and enjoy on a regular basis when we can get fresh fish. It is excellent with a freshy made French bread. Add a nice tossed salad with garden vegetables and you can easily use this soup as your main course. Ingredients:
2 tablespoons unsalted butter |
1 cup diced onion |
1 cup celery, diced finely |
2 tablespoons flour |
1 cup carrot, diced finely |
1 cup dry white wine |
1 large tomato, peeled-seeded-chopped |
6 cups water |
1/2 teaspoon thyme |
salt |
pepper |
old bay seasoning |
3/4 lb raw potatoes, cubed |
1 lb fish fillet, 1/2-inch cubes |
1/2 cup heavy cream |
fresh parsley, for garnish |
Directions:
1. Melt butter in a large soup pot. Saute the onions, carrots, and celery about 5 minutes.
2. Sprinkle with flour. Stir to coat the vegetables.
3. Add the wine and tomatoes; stir to blend.
4. Add water, salt and pepper to taste and thyme. Cook 20 minutes then add the cubed potatoes.
5. Cook another 20 minutes then add the fish.
6. Simmer for about 10 minutes. Then stir in the heavy cream. Bring to medium heat level, stirring occasionally. Do NOT bring to a boil.
7. Put in serving bowls; sprinkle with Old Bay Seasoning. Garnish with fresh chopped parsley.
8. Note: Some like to add cayenne pepper.
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