i’ve always loved a good fish soup. i grew up in finland where fish is a huge staple in the diet and is cooked in a large variety of ways.
approx. 1 lb fresh cod (frozen is ok, fresh tastes better)
4-6 yukon potatoes
1 yellow onion
1 small red pepper
2 stalks of celery
2-3 tbsp fresh dill
3 tbsp flour
4 cups (whole)* milk
1/2 tsp dijon mustard
1 tsp salt
1/4 tsp black pepper
(1 cup cream)*
* i use whole milk, so i skip the cream. if you’re using skim, you may want to add the cream.
1. bring 4 cups of water to boil in a skillet. cube, cut cod into bite size pieces. place into skillet, cover and simmer for approx. 5-7 minutes or until cod is flaky. remove from water with a slotted spoon or spatula, place on plate and set aside.
2. melt butter in a large pot; add diced potatoes, onion, bell pepper, carrot and celery. stir often. stir in flour and slowly add the milk. add, salt, black pepper and mustard. reduce heat to ensure the milk will not burn, simmer for about 20 minutes or until the veggies are tender. watch the milk carefully!
3. add cod, dill and cream. stir in gently. heat thoroughly.
this soup is well worth all of the chopping and prep work. i get all the dicing done during lion’s nap and then once it’s time to make dinner it’s all ready to go. i try to do prep stuff often before hand, because i never know what kind of a mood bear will be in after school. and, sometimes it’s nice to be able to linger at the playground or park after school.