Recipe

Hearty Fish And Vegetable Soup Recipe

Add Step-by-Step Photos	Rottman / All my dishes 12 months ago Technically, I guess this is not a chowder, but a soup. It's easy and makes a nice quick lunch on a chilly day. I prefer orange roughy for this recipe because it flakes after about 20 minutes cooking time. Haddock also works well, but will usually... More Prep:10m Cook:20m Servings:4	Rottman
	easy quick flavorful

Does this look good? Yeah! / Nope

Fans

lunasea

brianna

chefelaine

gourmetana

chef_irish

Ingredients

1/2 cup chopped sweet onion

2 medium carrots, finely diced

1 rib celery, diced

2 Tb butter

1 lb orange roughy, cut into 1 inch cubes

2 medium potatoes, peeled and diced

1 bay leaf

1 tsp kosher salt

1/2 tsp dried leaf thyme

1/4 tsp black pepper

1 each chicken bouillion cube

1 cup white wine (Sauvignon Blanc)

1 cup milk

1 Tb dried parsley flakes

Directions

In a large saucepan, melt 2 tb butter, add onions, carrots, and celery. Stir until the onions are clear. Add the fish, potatoes, bay leaf, salt, pepper, thyme, bouillion cube, and wine. Cover and simmer for 20 minutes. The fish should be flaky.

Add the milk and allow to heat through. Discard the bay leaf, sprinkle with parsley and serve.

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Comments

gourmetana 12 months ago said:
This sounds delicious! I love fish soup, ate it yesterday actually, portuguese style! :)
Big 5 from me!
What kind of fish is orange? I never heard of it...

chefelaine 12 months ago said:
Great recipe, Rottman!! FIVE! :+D

brianna 12 months ago said:
This is my kind of soup.When I checked out the picture it looked so good I just had to flag it as beautiful. Thanks for sharing this great 5 forks recipe

rottman 12 months ago said:
Hi gourmetana. Orange roughy is a kind of fish. Actually, don't know if I've ever seen one, but it began appearing in our market here about 10 years ago. The meat is firm, much like haddock, but the fillets are usually thinner and more like cod. Great for grilling and deep frying. In this dish it will flake out much like crab meat, whereas a haddock will maintain it's body.
Thanks for the complements Chefelane and brianna. Hope you like the dish.

gourmetana 12 months ago said:
Thank you so much for taking the time to explain rottman! I will try to google it and find a translation. I would like to look for it here and try it...

lunasea 12 months ago said:
Oh Rottman, this looks and sounds so delicious. All I need to pick up is the fish...so, no problemo. I can't wait to try it. Your picture is outstanding...I flagged it for beauty. High 5, m'dear - and thanks so much! . :) Vickie

rottman 11 months, 4 weeks ago said:
I did a little looking around and found numerous description of orange roughy. Unfortunately, I also learned that we're in danger of over fishing this particular fish. It get's it's name from the color it turns when brought up from the depths of the deep-trenchs where it's found. In life, it's bright red.

http://www.mar-eco.no/learning-zone/backgrounders/deepsea_life_forms/orange_roughy_story

chef_irish 10 months, 3 weeks ago said:
Love the Ingredients Here...
Great Fish Dish - High 5

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