Fish Soup for a Rainy Day
- Total Time
- About 20 minutes
- Rating
- Comments
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Ingredients
- 4tablespoons butter
- 4tablespoons flour
- 5cups fish stock (see recipe)
- 1cup dry white wine
- 1cup clam juice
- 1¼cups crème fraîche
- 1¼cups heavy cream
- 1large carrot, peeled and cut into julienne strips
- 1small celery root, peeled and cut into julienne strips
- 5scallions, green part only, cut into half-inch slices
- 5cups spinach leaves, coarsely chopped
- 1teaspoon sugar
- Salt and freshly ground white pepper to taste
- 2pounds skinless, boneless whitefish like cod, flounder, turbot or catfish, cut into ¾-inch chunks
- 30mussels (optional)
- 3tablespoons chopped chives
Nutritional analysis per serving (6 servings)
636 calories; 39 grams fat; 22 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 47 grams protein; 1579 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a large soup pot over medium heat. Stir in the flour and cook, stirring constantly, for 3 minutes. Stir in the fish stock, bring to a boil and boil for 5 minutes, stirring occasionally. Stir in the wine, clam juice, crème fraîche and cream. Reduce the heat to a simmer.
- Step 2
Add the carrot and celery root and cook 2 minutes. Add the scallions, spinach and sugar. Season to taste with salt and pepper. Add the fish (and mussels, if using). Cook for 3 minutes, or until the mussels open. Ladle the soup into bowls, sprinkle with chives and serve immediately.
Private Notes
Comments
A lovely north European style of soup. Made a delicious one pot meal accompanied by baguette. I used salmon, reduced the cream to 1 cup plus less than a cup of sour cream (didn’t have any crème fraîche) Quick and easy and a big hit