Creamy seafood soup (Print Version)
# Ingredients:
→ Base
01 -
1 garlic clove, finely diced
02 -
2 thick slices of bacon, chopped into small pieces
03 -
1 and a half celery stalks, diced
04 -
1/2 small onion, minced
05 -
1/4 cup of plain all-purpose flour
→ Liquids and Starches
06 -
2 cups of fish broth
07 -
3/4 pound of red potatoes, cut into 1/2-inch cubes
08 -
4 ounces of heavy cream
→ Seafood
09 -
4 ounces of cod, cut into chunks
10 -
4 ounces of raw shrimp, peeled and deveined
11 -
5 ounces of whole clams (drained)
→ Seasonings
12 -
1 tablespoon of freshly chopped parsley
13 -
A pinch of salt and pepper to taste
14 -
1 dried bay leaf
15 -
1/8 teaspoon of dried thyme
# Instructions:
01 -
In a large pot, cook the bacon on medium heat until crispy. Toss in the onion and celery, cooking them until softened (about 5-7 minutes). Stir in the garlic and let it sauté for 30 seconds more.
02 -
Stir in the flour and cook it for 1 minute, just until it starts to turn a light golden color.
03 -
Gradually add the fish broth while whisking to keep lumps away. Add the potatoes, thyme, and bay leaf. Bring this to a boil, then lower the heat and let it simmer gently for 15 minutes.
04 -
Stir in the cod and let it simmer for about 5 minutes. Then add the shrimp and cook for another 3 minutes.
05 -
Mix in the cream and clams carefully. Heat it through for a minute. Take it off the stove, stir in the parsley, and season with salt and pepper to your liking.
# Notes:
01 -
Can be stored in the fridge for up to 2 days
02 -
Don't boil too hard or the seafood will turn tough