This fish soup is the precursor to what eventually became my more lavish Sylvan Run Chowder. It may seem simple at first glance, but the flavors are definitely there and can provide a nice base for you to explore some of your own ideas on how to tweak this basic recipe.
Ingredients:
- 2 medium yellow onions chopped
- 4 stalks celery chopped
- 1/2 cup dry white wine
- 4 small red potatoes cubed
- 2 cups clam juice
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt, 1/4 tsp fresh ground black pepper
- 1 tsp sweet paprika
- 24 ounces cod or similar white fish, defrosted and cut into 2" chunks
- 1 pint half and half
- Handful fresh flat-leaf parsley, chopped
- 1 loaf good Italian bread and some good olive oil, extra virgin if that’s your thing
Preparation:
Saute onions in 1 tbsp butter and 1 tbsp olive oil and a
pinch of salt, 5 minutes over medium heat. Add celery and another pinch salt
and saute a few minutes more. Raise heat and add wine, allow to reduce by half.
Add potatoes, clam juice, and spices. If potatoes are not covered by liquid, add enough water to cover. Bring to a boil and then reduce to a simmer and cook with lid on until potatoes are just tender, 10-15 minutes.
Heat half and half in a small saucepan over low heat - do not allow to boil. Add fish to pot with potatoes and pour over hot half and half and stir gently. Cook on low heat uncovered just until fish is cooked through, about 8-10 minutes.
Keep the heat low enough so that the broth is just barely
steaming, do not allow to boil or it could curdle. Remove bay leaf, add fresh
parsley, and turn off heat. Allow to rest for 15-20 minutes to allow flavors to
blend. Reheat gently if necessary. Makes about 4 servings.
Crostini:
Cut loaf into 1/4” slices on an angle so they’re larger than loaf diameter and also prettier.
Brush both sides of each slice with olive oil and arrange on baking tray. It’s ok if they touch each other.
Bake at 375 degrees for 6-7 minutes or until tops just start
to brown. The bottom side will be more toasted so JUST browned tops is when you
want to take them out.
Blessed be... and happy cooking!