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Chunky Fish And Potato Soup

Ingredients
  Chicken broth 5 Cup (80 tbs)
  Fish fillets/Steaks 7 Pound, ling cod, sole and red snapper are good choices (Mixed)
  Onion 1 Large, finely chopped
  Potatoes 1 Pound, cubed (Red or new)
  Dill weed 1 Teaspoon
  Heavy cream 1 Cup (16 tbs)
  Butter 6 Tablespoon, cut in 6 slices
  Green onions 1⁄2 Cup (8 tbs), chopped
Directions

MAKING
1. In a large saucepan heat chicken broth to boiling, reduce to a simmer
2. Add fish and cook 10 minutes per inch, measured at it's thickest point
3. Set pan off the heat and allow to cool for at least 20 minutes then lift fish out of broton with a slotted spoon
4. Remove and discard any skin and bones. Cut fish in bite-size chunks
5. Bring broth to boil over high heat
6. Add onion, potatoes and dill weed and boil, uncovered, about 10 minutes or until potatoes are tender when pierced
7. Add cream, fish, salt and pepper to taste
8. Serve steaming hot in individual bowls
9. Add one piece of butter to each bowl also sprinkle with green onions

SERVING
10. Serve hot in soup bowls
11. Serve with garlic bread or salads

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Fish
Servings: 
4

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