Spicy Fish and Potato Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 440
- Total Fat
- 17 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 113 milligrams
- Sodium
- 775 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 4 grams
- Protein
- 39 grams
- Sugar
- 4 grams
- Total: 40 min
- Active: 20 min
Ingredients
5 tablespoons unsalted butter
2 onions, chopped
3 stalks celery, chopped
Kosher salt
4 cups low-sodium chicken broth
3/4 cup clam juice
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
4 bay leaves, preferably fresh
1 Scotch bonnet chile pepper
1 1/2 pounds skinless cod or hake fillets, cut into 1-inch pieces
3 scallions, thinly sliced
Chopped fresh parsley, for topping
Freshly ground pepper
Directions
- Melt the butter in a large Dutch oven over medium-high heat. Add the onions, celery and a big pinch of salt. Cook, stirring occasionally, until the vegetables start softening, about 7 minutes. Add the chicken broth, 2 cups water, the clam juice, potatoes, bay leaves and 3/4 teaspoon salt. Make an X in the bottom of the chile pepper with a paring knife, exposing some of the seeds; add to the broth. Bring to a boil, then reduce to a steady simmer and cook until the potatoes are just tender, 13 to 15 minutes.
- Season the fish with salt, add to the soup and simmer until starting to flake, about 5 minutes. Discard the chile pepper and bay leaves. Stir in the scallions. Divide the soup among bowls and top with parsley and pepper.