Serves 4
40 min
Spicy Fish and Potato Soup
Recipe GLPRe9cdbd7583286b
A warming seafood soup with tender potatoes, flaky white fish, and a subtle heat from a whole Scotch bonnet pepper. The rich broth combines chicken stock and clam juice for depth, finished with fresh scallions and parsley.
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Ingredients
5 tablespoons unsalted butter
2 onions, chopped
3 stalks celery, chopped
Kosher salt
4 cups low-sodium chicken broth
2 cups water
3/4 cup clam juice
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
4 bay leaves, preferably fresh
1 Scotch bonnet chile pepper
1 1/2 pounds skinless cod or hake fillets, cut into 1-inch pieces
3 scallions, thinly sliced
to taste Chopped fresh parsley, for topping
to taste Freshly ground black pepper
Directions
Melt the butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onions, celery, and a generous pinch of kosher salt. Cook, stirring occasionally, until the vegetables begin to soften, approximately 7 minutes.
Pour in the chicken broth, water, and clam juice. Add the potato chunks and bay leaves. Using a small paring knife, make an X-shaped cut in the bottom of the Scotch bonnet pepper to expose some of the seeds, then carefully add the whole pepper to the pot. Stir in 3/4 teaspoon of kosher salt.
Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook until the potatoes are just tender, about 13 to 15 minutes.
Season the cod pieces lightly with kosher salt. Add them to the simmering soup and cook until the fish just begins to flake when tested with a fork, approximately 5 minutes. Do not overcook.
Remove and discard the Scotch bonnet pepper and bay leaves. Stir in the sliced scallions.
Ladle the soup into serving bowls and garnish with chopped fresh parsley and freshly ground black pepper to taste.
