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How to make it

  • In a large pot, fry onion till barely crisp; add onion, celery and carrot, and saute until onions are softened.
  • Add stock, potatoes, thyme, savory, Worcestershire sauce and salt and pepper (about 1/8 tsp each, depending on saltiness of stock).
  • Bring to boiling; reduce heat, cover, and simmer about 10-15 minutes, until potatoes are tender.
  • Stir together milk/light cream and flour; add to soup. Cook until slightly thickened and bubbly.
  • Add fish and simmer until fish is opaque (about 5-10 minutes).

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