Creamy Fish Soup
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 New England. The clam broth adds sufficient sodium to the recipe, so no additional salt is needed.
Serves: 6Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy
- 1 cup water
- 1 1⁄2 cups clam broth
- 1 lb. Idaho potatoes, peeled and sliced
- 1 lb. whole pearl onions
- 1 lb. cod or other white fish fillet, skinned and cut into bite-sized pieces
- 1 bay leaf
- 1⁄2 tsp. dried thyme
- 1 tsp. Splenda
- 2 Tbsp. whole-wheat flour blended with 1⁄4 cup cold water
- 1⁄2 tsp. ground black pepper
- 2 tsp. soy sauce
- 3 cups 1% low-fat milk
- 1⁄2 cup heavy cream
- 1⁄2 cup chopped chives
- 3 slices sugar-free cooked bacon, roughly chopped
- 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 chives and bacon.