Fish Soup with Cheese
From: Manon, Cookshire, Quebec, Canada
IngredientsPreparation
  • 1/2 pound [227 g] cod fillet
  • 1/2 pound [227 g] yellow pike fillet
  • 4 potatoes
  • 6 cups [1.5 L] water
  • 4 tablespoons [60 g] butter
  • 2 onions, minced
  • 2 celery stalks, diced
  • 2 carrots, sliced
  • 1/2 cup [125 mL] light [15%] cream
  • 1 teaspoon [5 mL] salt
  • 1/2 teaspoon [2.5 mL] celery salt
  • 1/4 teaspoon [1 mL] garlic salt
  • 2 tablespoons [30 mL] freshly chopped parsley
  • 1/2 cup [115 g] any grated cheese
  • Cut fish fillets into small pieces and dice potatoes; reserve separately.
  • Pour water into a casserole.
  • Add butter, minced onions, celery dices and carrot slices.
  • Boil for 20 minutes.
  • Press mixture through a trainer pouring mixture back into casserole.
  • Mix in reserved fish pieces and potato dices, cream, salt, celery salt and garlic salt.
  • Cook over low heat for 20 minutes longer.
  • Ladle soup into individual bowls.
  • Serve, sprinkled with freshly chopped parsley and grated cheese.