Creamy Fish Soup by Nancy T. Maar
This is a truly New England recipe. It's hearty and satisfying, just like what you'd have by the cupful on the wharf in Gloucester, Massachusetts, or Cape Cod. The clam broth adds sufficient sodium to the recipe, so no additional salt is needed.
Yields 6 servings; serving size 8 ounces
Calories: 366.89
Protein: 25.70 grams
Carbohydrates: 27.37 grams
Sugar: 9.62 grams
Fat: 16.75 grams
1 cup water
1½ cups clam broth
1 pound Idaho potatoes, peeled and sliced
1 pound whole pearl onions
1 pound lean cod or other white fish fillet, skinned and cut into bite-sized pieces
1 bay leaf
½ teaspoon dried thyme or 1½ teaspoons fresh thyme
1 teaspoon Splenda
2 tablespoons whole-wheat flour blended with ¼ cup cold water
Freshly ground black pepper to taste
2 teaspoons soy sauce
3 cups 1% low-fat milk
½ cup heavy cream
½ cup fresh parsley, coarsely chopped
3 slices sugar-free cooked bacon, crumbled, or 2 thick slices boiled ham, crisped
Bring the water and clam juice to a boil in a large soup kettle. Add the potatoes. Reduce heat to a simmer. Cover and cook until the potatoes are tender.
Add the onions, fish, bay leaf, thyme, Splenda, flour, and soy sauce. Return to a boil and reduce heat to very low. The soup should be very thick.
Slowly stir in the milk and cream. Do not boil or your soup may curdle. Remove the bay leaf. Ladle into bowls and garnish with parsley and bacon.
Remove That Bay Leaf!
Bay leaves stay tough even after long cooking, and they have sharp edges. They can stick in the throat, cut the tongue, and be about as destructive as a razor in your food.
