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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
1/2 teaspoon dried thyme |
1 pound cod fillets, cut into chunks |
1 cup whole milk |
salt and ground black pepper to taste |
Directions:
1. 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.
2. Stir flour into the vegetable mixture until the vegetables are evenly coated. Pour clam juice and water into the saucepan; whisk until smooth. Add potatoes, bay leaf, and thyme to the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are tender, about 15 minutes.
3. Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes.
4. Pour milk into the soup; stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve.
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