Fish Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, chopped
- 2 sticks celery, chopped
- ½ leek, sliced thin
- 2 fat cloves garlic, smashed and chopped
- 3 tablespoons all-purpose flour
- 1 medium Yukon Gold potato, peeled and chopped
- 1 sprig fresh thyme
- ½ teaspoon kosher salt
- 1½ L fish stock
- 2 cups 35% cooking cream
- 350 g codfish, cubed
Instructions
- Put a large pot over medium high heat and add the butter.
- Once the butter has melted and is bubbling, add the onions and cook for 1-2 minutes, stirring often.
- Add the celery, leeks, and garlic, and cook for another 1-2 minutes.
- Turn the heat down to medium low and add the flour and cook for 3-4 minutes, stirring constantly.
- Add the potato, thyme, salt, fish stock, and cream, turn the heat up to high and bring everything to a boil. Once it has boiled, turn the heat down to low and simmer for 15-20 minutes, until the potatoes have softened.
- Finally add the cubed codfish and cook for another 4-5 minutes and serve.
