Description
Something warm on those cold winter days! I’ve used this recipe to also make oyster stew. It turned out better than expected.
Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, chopped
- 3 tablespoons all-purpose flour
- 2 (8 ounce) bottles clam juice
- 2 cups water
- 4 potatoes, cut into cubes
- 1 bay leaf
- ½ teaspoon dried thyme
- 1 pound cod fillets, cut into chunks
- 1 cup whole milk
- salt and ground black pepper to taste
Instructions
- Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion
- celery
- and garlic in melted butter until onion is tender
- 5 to 7 minutes.
- Stir flour into the saucepan until vegetables are evenly coated. Pour in clam juice and water; whisk until smooth. Add potatoes
- bay leaf
- and thyme; bring liquid to a boil. Reduce the heat to medium-low and simmer until potatoes are tender
- about 15 minutes.
- Gently stir cod into the soup. Cover the saucepan and cook until cod is flaky
- about 8 minutes.
- Stir in milk and simmer until soup is hot
- 1 to 2 minutes. Season with salt and pepper. Remove bay leaf to serve.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4