Prep 15 mins
Cook 55 mins
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.
- 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 tomatoes, peeled-seeded-chopped
- 6 cups water
- 1⁄2 teaspoon thyme
- 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
- Melt butter in a large soup pot. Saute the onions, carrots, and celery about 5 minutes.
- Sprinkle with flour. Stir to coat the vegetables.
- Add the wine and tomatoes; stir to blend.
- Add water, salt and pepper to taste and thyme. Cook 20 minutes then add the cubed potatoes.
- Cook another 20 minutes then add the fish.
- Simmer for about 10 minutes. Then stir in the heavy cream. Bring to medium heat level, stirring occasionally. Do NOT bring to a boil.
- Put in serving bowls; sprinkle with Old Bay Seasoning. Garnish with fresh chopped parsley.
- Note: Some like to add cayenne pepper.
Excellent soup, so simple yet so good! I used some fresh haddock and tried a sprinkle of cayenne pepper as mentioned in the note (I didn't have any Old Bay seasoning). We really liked this and will definitely make again, thanks for posting. Made for PAC Fall 2009.
I jsut finished making this soup, it is very good. I did have to add quite a bit of salt, there wasn't an amount stated so I added according to taste. I used blue gill for the fish and it turned out tasty! thanks for posting!