Recipe: Welsh Cod Soup

Added By: Eira Alarches

Originated From: Michael Calabrese

Cultural Influence: Welsh
 
Ingredients:
2 quarts Fish Stock
1 lb whiting (any cheap white fish will do or use 2 lbs fish bones)
3 large Carrots
2 medium Onions
2 stalks Celery
1 ltr cheap White Wine (not "cooking wine")
7 cups of Water
2 tablespoons of Butter
1 1/2 lbs. Cod fillets - thick, cut into 1 inch chunks
1 quart heavy Cream
4 large, cleaned Leeks - cut leek length wise, soak in cold water to remove any dirt, then slice - white part into large slices, finely chop the greens
1 bunch Parsley
2 tablespoon of Caraway Seeds
2 tablespoons of Butter
Salt

Directions:

1. In a heavy stock pot or kettle, melt the butter and soften the onions, carrots and celery over low heat (about 10 minutes)

2. Add whiting, cover and simmer for 2 hours.

3. Cool and strain ingredients.

4. In a heavy pot or kettle, melt butter and saute slices of leeks (white part).

5. Add caraway seeds and cook until seeds start to pop and release their oils (you'll smell it... really good!)

6. Pour in strained stock and bring to a rapid boil.

7. Add cream and reduce heat - simmer for 15 minutes allowing soup to thicken (until it coats the back of a spoon).

8. Add the cod and chopped parsley, cover and remove from heat. In about 10 minutes the fish will be well cooked.

9. Garnish with a bit of the finely chopped leek tops (greens).  Serve hot and enjoy!
 

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