Prep 45 mins
Cook 15 mins
This will really warm the cockles of your heart. My kids love it. Elegant enough for guests. I always use more fish than it calls for. Thanks to my friend Catherine for this wonderful recipe. This template won't allow, but I use a generous sprinkling of Old Bay, lemon pepper and some seasoning salt to season the fillets. Bread bowls make an elegant option. Sometimes we use hard dinner rolls as the bowls. They are smaller, so our children can eat the whole thing. Hollow out the dinner rolls and bake for a few minutes until beginning to toast. Place the rolls in a muffin tin and fill with soup. Top with a little cheese and bake to brown.
- 1 1⁄2 lbs salmon fillets
- 1 orange roughy fillet
- 2 tablespoons butter
- 2 potatoes, peeled and diced
- 1 carrot, peeled and diced
- 2 roma tomatoes, seeded and diced
- 1⁄2 cup onion, diced
- 1⁄2 cup celery, diced
- 1⁄2 cup butter
- 8 tablespoons flour
- 2 cups milk
- 2 (14 ounce) cans chicken broth
- 4 -6 sourdough bread rounds, bowls
- Sprinkle fish on both sides with seasonings. Put 1 T butter on top of each fillet and bake at 350 degrees for about 1/2 hour or broil for 10 minutes. When done, use a fork to flake apart discarding and skin or bones.
- Par-boil the potatoes until tender but firm.
- Saute' the carrots, onion and celery in the remaining butter. Add 8 T flour and whisk until smooth. Add milk and chicken broth whisking to combine. Add the potatoes, tomatoes and fish. Cook until it thickens.
- Cut a circle in the tops of the sourdough bread bowls. Hollow out the center reserving the inner bread to serve on the side. Bake the hollowed-out bowl in 350 degree oven for about 10 minutes.
- Ladle soup into the bread bowls and serve.
very good. added a cup of frozen corn for a touch of sweetness.