Ingredients
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4 tablespoons butter
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1 cup chopped onion
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1 cup chopped red bell pepper
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1/4 cup flour
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1/2 cup white wine
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8 ounces sliced mushrooms
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2 minced garlic cloves
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4 cups fish stock (or vegetable stock)
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3 medium russet potatoes, peeled and diced small
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1 bay leaf
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1 tablespoon dried tarragon (use twice as much fresh)
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1/8 teaspoon paprika
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1/4 teaspoon pepper
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salt, if needed, to taste
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3/4 cup half-and-half or 3/4 cup milk
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1 celery rib, chopped (include the leaves!)
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2 lbs cod fish fillets, cut into bite-size pieces (or use tilapia or any other mild white fish)
Instructions
- In a large soup pot over medium heat, melt butter. Add onion, red peppers, and celery; sautee for about 5-7 minutes or until soft (NOT browning).
- Add flour to pot; stirring constantly until blended.
- Add wine, mushrooms, and garlic; cook for about 5-7 minutes, or until mushrooms softening.
- Add stock, potatoes, fish pieces, bay leaf, tarragon, paprika, pepper, and, if needed, salt. Bring to a boil; reduce heat and simmer 15 minutes or until potatoes are tender and fish is opaque.
- Remove bay leaf.
- Add half and half. Stir, heat through and serve.