Yesterday was my birthday. I spent the whole day doing only things that make me happy. It was wonderful day! Beach, gardening, snacking, and just being lazy. In the evening, the roomies surprised me with dinner with some friends at a great ramen place that I had been dying to try. Everything was perfect. Great food, great drinks, and great company. I even found French macaroons in the fridge as a birthday surprise!
I ate a lot great things yesterday but didn’t get a chance to cook anything for today’s blog post so this recipe is a standby that I happened to have pictures of in my phone. I warn you, they are not the best but they will do in a pinch.
This recipe is one of my favorites. I make it at least a couple of time a month. This soup is fast and easy and oh so comforting. You can use any combination of seafood you want. Since I grew up in New England, I like to use Haddock or Cod but I have made a version of this with Hawaii seafood instead. Mahi mahi is a good fish to use because it doesn’t fall apart in the hot soup. If you prefer, you can use other types of seafood completely. Shrimp, scallops, and clams are always a sure fire winner. If you want to make this a bit richer, cook some bacon in the pan beforehand and use the bacon fat instead of (or in addition to) butter. Remember to keep the bacon to scatter all over the top of the bowl…if you don’t eat it all first like I usually do.
Fish Soup with Fennel & Dill
This soup base can also be made with any other kind of seafood. Simply adjust the cooking time for each variety of seafood you use. Shrimp and scallops are good candidates.
- 2 cod fillets or other white fish
- 1 medium onion, chopped
- 2 tbsp butter
- 2 medium potatoes, ½” dice
- ¼ tbsp thyme leaves
- salt & black pepper to taste
- 4 cups milk or half & half
- ½ cup chopped fennel and dill fronds
- chopped parsley, for garnish
- In a heavy bottom pot, melt butter over medium heat; add onions and saute until translucent, approx 5 minutes; add potatoes and cook another 2 minutes, stirring
- Season with salt and pepper; add milk and thyme leaves; bring to a simmer, do not allow this soup to boil; cover and simmer until potatoes are cooked through, approx 15-20 minutes
- Add fish and herbs; stir; cover and simmer until fish is cooked through, approx 3 minutes; break up the fish with a wooden spoon; season to taste; top with parsley; serve with oyster crackers or crusty bread