This dish is warm, healthy and satisfying, kinda like good midwifery care.
Hope you enjoy.
K. Michelle Doyle
May all babies be born into loving hands
Chicken Stock 3 cups
Milk 3 cups
Butter 1 stick (may only use 5 tablespoons
Olive oil 1-3 tablespoons
Fish 1/2 pound
Carrot 1 medium
Celery 1 stalk
Onion 1/2 medium
Salt Pinch or two
Black Pepper Pinch or two
Paprika Pinch or two
Flour 1/4 to 1/2 cup
If making Gluten Free, need cornstarch or rice flour (and skip the wheat flour!)
3 cups chicken stock
Put in medium sauce or stock pan. Bring to a simmer
1/2 large onion, finely diced
1 stalk of celery, finely diced
1 carrot, small dice
Put in the simmering chicken stock
1/2 lb firm white fish (I used Hake. Cod would work beautifully)
Cut into bite sized cubes (Think of what size do you want on your spoon, then make a tidge bigger.
Mine were ~1 inch cubes)
1/2 cup flour, seasoned with a pinch each of salt, black pepper and paprika
Toss fish chunks gently into seasoned flour so that all surfaces are covered
1 tablespoon butter
1 tablespoon olive oil
Heat both in a skillet until bubbling. Add fish, cook on one side until golden, turn over gently, cook other
side. (Depending on the size of your skillet, you may have to do this in two rounds, and/or use more
Add fish to simmering stock and veggies. Adjust temperature as needed. You want a very gentle simmer
(the idea is to gently cook the fish bits, not boil 'em!)
3 cups milk (I used 2%)
Add 2 cups to soup pot with stock, veggies and fish
Save 1 cup for the White Sauce
Make a simple white sauce: (I just quickly wipe out the skillet used to cook the fish and use that)
Have the cup of milk poured and at the ready!
1/4 cup butter
Melt gently in skillet
1/4 cup flour
Add to melted butter to make a simple roux, stirring constantly until incorporated and cooked a little bit
(you may notice a slight deepening in color, don't let it boil or burn)
Add milk slowly to roux, stirring and whisking as needed.
If your white sauce is a lumpy mess, start over, OR, whisk the heck out of it, OR, use a blender, food
processor or (my favorite) an emersion blender (aka The Stick Blender)
Add white sauce to soup pot, let simmer, stir gently. After 10 minutes, check soup for thickness and
seasoning. And salt and pepper as needed. Add more roux if needed.
Serve it up and enjoy!
*Diced potato or cooked rice could be added with the vegetables if desired. Try 1/2 cup.
- For a Gluten Free version, use rice flour for tossing and making the roux, OR, toss fish with seasoned corn starch instead of flour, then cook fish as described. Instead of making a white sauce, make a slurry of 3 Tablespoons corn starch and 1/2 cup water, add slowly to the soup pot to thicken, adjust as needed