This dish is warm, healthy and satisfying, kinda like good midwifery care.
Hope you enjoy.

Michelle
May all babies be born into loving hands

 

Ingredient List

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!)

Instructions:

Put in medium sauce or stock pan. Bring to a simmer

3 cups chicken stock

Put in the simmering chicken stock

1/2 large onion, finely diced

1 stalk of celery, finely diced

1 carrot, small dice

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 lb firm white fish (I used Hake. Cod would work beautifully)

Toss fish chunks gently into seasoned flour so that all surfaces are covered

1/2 cup flour, seasoned with a pinch each of salt, black pepper and paprika

1 tablespoon butter

and

1 tablespoon olive oil

Heat both oil and butter 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
butter/oil)

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!)

Add 2 cups of milk to soup pot with stock, veggies and fish (Save 1 cup of milk 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!

Melt gently in skillet

1/4 cup butter

Add flour 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)

1/4 cup flour

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 immersion 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!

Notes:

*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