This fish soup with potatoes is comforting and warm on a cold winter day! I've also used this recipe to make oyster stew. It turned out better than expected.
Ingredients
- 2 tablespoons butter
- 1 small onion , chopped
- 2 stalks celery , chopped
- 2 cloves garlic , chopped
- 3 tablespoons all-purpose flour
- 2 bottles clam juice , 8 ounce
- 2 cups water
- 4 potatoes , cut into cubes
- 1 bay leaf
- 0.5 teaspoons dried thyme
- 1 pound cod fillets , cut into chunks
- 1 cup whole milk
- salt and ground black pepper to taste
Instructions
-
1
Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes.
-
2
Stir flour into the saucepan until vegetables are evenly coated. Pour in clam juice and water; whisk until smooth. Add potatoes, bay leaf, and thyme; bring liquid to a boil. Reduce the heat to medium-low and simmer until potatoes are tender, about 15 minutes.
-
3
Gently stir cod into the soup. Cover the saucepan and cook until cod is flaky, about 8 minutes.
-
4
Stir in milk and simmer until soup is hot, 1 to 2 minutes. Season with salt and pepper. Remove bay leaf to serve.
Nutrition Facts
Per serving
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