No holiday celebration can be complete without a delicious meal to go along with the festivities. This recipe is as delicious and aromatic as a freshly-cut Christmas tree.
Serves 4
Ingredients
- 1 ½ lbs fresh scrod (cod) or haddock
- 4 tablespoons butter
- 1 small onion, diced
- 2 medium baking potatoes, peeled and diced
- Salt and freshly ground black pepper
- 2 cups chicken or vegetable stock, or hot water
- 1 ½ cups milk (low fat is fine)
- ¼ cup heavy cream
- 2 cups baby spinach
- 2 cups baby arugula
- 1 Tbs fresh flat leafed parsley, chopped
- 1 Tbs fresh tarragon, chopped
- Kosher salt, ground pepper
Directions
- Cut the fish into three-inch pieces and refrigerate.
- Melt butter in a heavy bottomed eight-quart soup pot over medium heat.
- When it foams, add onion and reduce heat to low, cover with lid and cook gently five minutes, until soft.
- Add the diced potato, stock (or water), milk and cream and heat until just simmering.
- Simmer until fully cooked, about 15 minutes.
- Add the greens, herbs and fish pieces and simmer uncovered eight to 10 minutes or until the fish is cooked through and opaque.
- Season with salt and pepper to taste.
- Recipe can be made up to one day in advance and refrigerated.
- When ready to serve, gently reheat soup over medium-low heat, uncovered.
Created by Liz Barbour of The Creative Feast www.thecreativefeast.com