Two-Fish Soup
From: Manon, Cookshire, Quebec, Canada
Servings: 4
IngredientsPreparation
  • 6 cups [1.5 L] water
  • 4 tablespoons [60 g] butter
  • 2 onions, minced
  • 2 celery stalks, diced
  • 2 peeled carrots, sliced
  • 1/2 pound [227 g] cod fillet
  • 1/2 pound [227 g] pike fillet
  • 4 potatoes
  • 1/2 cup [125 mL] heavy [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 desired grated cheese
  • Pour water into a casserole; bring to a boil.
  • Add butter, minced onions, celery dices and carrot slices.
  • Leave to boil for 20 minutes.
  • Strain pouring broth into a clean casserole.
  • Cut fish fillets into bite-size pieces; peel then dice potatoes.
  • Add fish pieces, potato dices, cream, salt, celery salt and garlic salt to casserole.
  • Cook over low heat for 20 minutes more.
  • Evenly spoon soup into individual bowls.
  • Evenly sprinkle each serving with freshly chopped parsley and grated cheese before serving.