Pick up Fish Soup
Pick up Fish Soup
What's great about this is you can use whatever veggies you have and whatever fish you have. This is what we had in our fridge, but feel free to substitute the ingredients with what you have on hand.
What we used:
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3 medium potatoes
- two tablespoons of oil
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spinach
- dried dill
- fish or veggie stock
- 1/2 pound of cod
- crème fraîche
- Salt and Pepper to taste
- Wash and cut potatoes in chunks
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Heat oil in pot and add potatoes with two tablespoons of dried dill
- Cook until potatoes are getting soft
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Add fish/veggie stock with two cups of water (more if needed). Stir well and add more dill/herbs if you want
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Once potatoes are soft, use an immersion blender to make the liquid constancy thicker with the potatoes. Don't blend them all though. Just try to thicken the stock and leave some chunks of potatoes (You can add cream if you want as well and add any other veggies at this point - make sure they are cut up in bite size pieces.)
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Cut up fish in bite size pieces and add to potato soup. Cut up spinach and add.
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Cook for five minutes after adding fish pieces.
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If you haven't added cream, you can serve with a dollop of crème fraîche in bottom of soup bowl and serve soup on top.
- Serve with fresh salad and/or toasted bread.