Description
While other creamy fish soups tend to be overpowering, this one is light, elegant, and delicious. Sprinkle with chives and serve with bread.
Ingredients
- 2 tablespoons olive oil, or as needed
- 2 carrots, chopped
- 2 onions, chopped
- 2 cups chicken broth
- 1 cup water
- 1 cup white wine
- ¼ cup red wine vinegar
- 1 tablespoon fish sauce
- 1 cup heavy whipping cream
- 1 tablespoon all-purpose flour
- 1 tablespoon white sugar
- 2 cloves garlic, minced
- 1 bay leaf
- ½ dried chile pepper
- ½ sprig fennel fronds
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 ½ pounds cod fillets
- 1 pound mussels, cleaned and debearded
- 8 uncooked medium shrimp, peeled and deveined, or more to taste
Instructions
- Heat oil in a pan over medium-high heat. Add carrots and onions and saute until lightly browned
- 7 to 10 minutes. Remove from heat and set aside.
- Bring chicken broth
- water
- white wine
- vinegar
- and fish sauce to a boil in a large pot. Add sauteed vegetables
- reduce heat
- and let simmer for 5 minutes.
- Whisk heavy cream and flour together in a small bowl. Add cream to the soup
- followed by sugar
- garlic
- bay leaf
- chile pepper
- fennel greens
- sea salt
- and pepper. Bring to a boil. Add cod
- mussels
- and shrimp; bring to a boil. Reduce heat to low and let simmer without boiling until fish is easily flaked
- 8 to 10 minutes. Adjust seasoning to taste.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 6