Ingredients
Scale
- 1 lb white fish fillets, cut into chunks
- 2 cups diced potatoes
- 1 cup chopped onions
- 1 cup diced celery
- 2 cups fish stock
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
Instructions
- Melt butter in a large pot over medium heat.
- Add onions and celery, sauté until softened.
- Add potatoes, fish stock, salt, pepper, and thyme. Bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Add fish chunks and cook until fish is opaque and cooked through.
- Stir in heavy cream and heat through without boiling.
- Serve hot.
Notes
- Use fresh fish for the best flavor.
- Adjust seasoning to your taste.
- You can add other seafood like shrimp or scallops.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg