Description
A rich creamy soup with tender pieces of perfectly cooked fish, leeks, and potatoes. So delicious! A warm comforting meal inspired by my travels to Iceland.
Ingredients
- 1.5 lbs halibut or other white fish like cod or striped bass
- 2 tbsp butter
- 1 tbsp olive oil
- 1 leek, about 1 cup sliced
- 3 stalks celery, about 1/2 cup diced
- 1 medium onion, about 1.5 cups diced
- 1 tsp salt
- 1/2 tsp curry powder
- 2 tbsp tomato paste
- 32 ounces chicken stock
- 3/4 lb potatoes, cut into 1″ chunks (about 4 small Yukon gold potatoes)
- 1 cup heavy cream
- 1/4 cup heavy cream, whipped (optional)
- 1 tbsp chopped chives (garnish)
- celery leaves (garnish)
Instructions
1. In a large stock pot over medium heat melt butter and olive oil together. Add sliced leeks, celery, and onion. Cook for 7 minutes until soft and translucent.
2. Add salt, curry powder and tomato paste. Stir well and cook until fragrant, 2 minutes.
3. Add chicken stock and potatoes. Cook until potatoes are tender, 15–25 minutes.
4. While your potatoes are cooking prepare your soup garnish. In a bowl, add 1/4 cup of heavy whipping cream. Using an electric mixer beat until soft peaks form. Set aside.
5. Add halibut (or other fish) and cook for 2–4 minutes, until just done. Do not overcook the fish.
6. Turn off the heat and slowly swirl in 1 cup of heavy cream.
7. Serve the soup with a spoonful of homemade whipped cream, chives, and celery leaves.
Notes
A thick cut of fish works best in this recipe. If you are using a thinner fish cook for just a few minutes until tender.
Shellfish works equally well—shrimp, scallops, or lobster. In Iceland they allowed the hot broth to cook the lobster, no additional cooking was necessary. It was perfection.