 | ||||||||
| Assalam.... me and family really love this recipe.... maybe someone out there would love to share? |
- 1 Tbsp olive oil
- 1 teaspoon butter
- 2 medium yellow onions, chopped (about 2 cups)
- 3 large potatoes (about 1 1/4 pounds), peeled, cut into 3/4-inch cubes
- 2 cups clam juice or shellfish stock (i use homemade fish stock)
- 1 bay leaf
- 1 Tbsp fresh thyme, or 1 teaspoon dried thyme
- 1 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Old Bay (optional, can use a little paprika and a dash of cayenne)
- 1 1/2 to 2 lbs cod, red snapper or other firm white fish, pin bones removed, fillets cut into 2-inch pieces
- 1 1/2 cups heavy cream (i use paul sour cream..)
- 2 Tbsp chopped fresh parsley
Methods
1 Heat oil and butter in the bottom of a large pot on medium heat. Add the onions and cook until softened, about 5
minutes. Add 1/4 cup of
water with the clam juice.)
2 Add the potatoes, clam juice, bay leaf, thyme, salt and
pepper, and Old Bay spice. (The potatoes should be just barely covered
with the liquid in the pot. If not, add water so that they are.) Bring
to a simmer, then lower the heat to medium and cook, covered, until the
potatoes are almost done, about 10-15 minutes.
3 In a separate pot, heat the cream until steamy (not boiling).
4 Add the fish to the pot of potatoes and add the heated
cream. Return to the stove. Cook on low heat, uncovered, until the
fish is just cooked through, about 10 minutes. Keep your eye on the
heat! If you are using straight heavy cream you should be more easily
able to avoid curdling, even if the soup starts to boil. But if you are
substituting light cream, half and half, or milk, the mixture will
likely curdle if it gets near boiling point (one of the reasons I like
using straight heavy cream). Keep the temperature so that it barely
gets steamy, but not simmering. When the fish is just cooked through,
remove from heat.
Mix in the parsley. The flavors will improve if the soup rests 30 minutes before serving.
Serve with crusty bread
(from Elise)
 |
| Fresh Parsley, bay leave, fresh thyme and sour cream... |
 |
| Served with pandesal bun... |
No comments:
Post a Comment