1 1/2 cups de-boned raw fish chunks, (salmon, trout, cod, walleye work well)
Fresh cracked pepper
Sea salt
Directions:
Bring vegetable stock to a boil in large soup or stock pot. Add bay leaf, potatoes, and carrots; simmer until potatoes and carrots are nearly tender, about 10 minutes.
Meanwhile, in a separate skillet, heat butter, onions, and celery and cook until transparent; about 7 minutes. Sprinkle with flour and cook another minute; add to stock and veggies in soup pot; bring to a boil. Reduce heat and stir in heavy cream, parsley, white pepper, tarragon, and fish chunks. Season, to taste, with sea salt and pepper.
Serve in bowls with crusty buttered bread on the side.
*This recipe courtesy of Festival Foods Hugo customer, Darlene
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1 1/2 cups de-boned raw fish chunks, (salmon, trout, cod, walleye work well)
Fresh cracked pepper
Sea salt
Directions:
Bring vegetable stock to a boil in large soup or stock pot. Add bay leaf, potatoes, and carrots; simmer until potatoes and carrots are nearly tender, about 10 minutes.
Meanwhile, in a separate skillet, heat butter, onions, and celery and cook until transparent; about 7 minutes. Sprinkle with flour and cook another minute; add to stock and veggies in soup pot; bring to a boil. Reduce heat and stir in heavy cream, parsley, white pepper, tarragon, and fish chunks. Season, to taste, with sea salt and pepper.
Serve in bowls with crusty buttered bread on the side.
*This recipe courtesy of Festival Foods Hugo customer, Darlene
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