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
- butter: 2 Tbsp
- onion: 1 piece (chopped)
- stalks celery: 2 piece (chopped)
- garlic: 2 clove (chopped)
- all-purpose flour: 3 Tbsp
- clam juice: 2 bottles (8 ounce bottles)
- water: 2 cups
- potatoes: 4 piece (cut into cubes)
- bay leaf: 1 piece
- thyme: 0.5 tsp (dried)
- cod fillets, cut into chunks: 1 pound
- whole milk: 1 cup
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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Gently stir cod into the soup. Cover the saucepan and cook until cod is flaky, about 8 minutes.
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Stir in milk and simmer until soup is hot, 1 to 2 minutes. Season with salt and pepper. Remove bay leaf to serve.
