Creamy Fish Soup.

I am really, really trying to get my shit together when it comes to eating right and cooking healthy meals. Like trying super hard.

It's just difficult when John is traveling (who wants to cook a nice meal for one?), or when I work at my part-time job on weekdays (no sense in having dinner at 9:30 p.m.), or when I have a volunteer event after work (I'm too tired and covered in dog hair to think about cooking).

So what's a girl to do?

Well, I don't think there's any perfect answer other than going balls to the wall and takin' care of business. I'm gonna make this eating-healthy-and-cooking-good-meals concept my bitch. Boom.

(How's that for an aggressive beginning to a post for ya?)

I was digging through the freezer today looking for something other than ground beef or chicken breasts - two staples around here that we eat far too often - and happened to find four frozen Canadian walleye fillets from our summer fishing trip to Canada.

A lightbulb went off.

Fish soup.

So I made it. It was delicious.

The end.





Kidding.

I wouldn't leave you hangin'. Who do you think I am? Don't answer that.

Anyway, I remember my mom making a creamy fish soup when we were little. No doubt she was using that Canadian walleye and stretching her dollar to feed the family on a tight budget (hello farm crisis of the 80's!). I remember the soup being really good, but being freaked out about fish in my soup.

I also knew John would be freaked out about fish in his soup.

So I didn't tell him. (tehehehe...)

I think it's really important that I share this recipe with you all. And by all means, substitute any white fish you can find. Or hell, if you want to leave the fish out, go for it. Make it your own, baby.

Creamy Fish Soup

First, chop 1 c. of carrots, 1/2 c. of celery, and 1 small onion. Saute the veggies in 2 T. of butter until softened.


While that's workin' away, cube your fish into 1 inch pieces. I used two small Canadian walleye (4 small fillets), but you can use whatever white fish that floats your boat. (Pun intended.)


After your veggies are soft, add 1 cup of chicken broth and 1 c. of cubed, peeled potatoes. Also add 1/2 t. salt, 1 t. celery salt, and 1/2 t. black pepper. Cook that for about 5 minutes until your potatoes are slightly soft.


While that's happenin', mix 1 1/2 c. of milk and 1/3 c. of flour to pour in your pot. This will thicken the soup.


Add that milk/flour mixture and wisk.

Then, add another 1 1/2 c. of milk and your fish to the pot. At this point, you can cook it on the stovetop for another 5-7 minutes until the fish is tender and flaky, or you can immediately transfer the soup to a Crock Pot to finish cooking.

I chose the Crock Pot.


I used the "warm" setting, since my soup was already pretty hot when I put it in the stoneware. The fish was totally cooked after about 20 minutes, but I kept it in the Crock Pot for about 3 hours, total.

We topped the soup with homemade croutons and shredded cheddar cheese.

It. Was. Amazing.

And John still doesn't know there was fish in his soup.

Boom.




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