Authorlisa
4 ½ cups water
4 bay leaves
1 ½ pounds halibut fillets or other firm white fish, skinned
1 tbsp. olive oil
3 ½ cups cubed peeled baking potato
1 ½ cups chopped onion
½ cup coarsely chopped carrot
1 ½ tsp. dried thyme
1 tsp. salt, divided
¾ tsp. freshly ground black pepper, divided
4 cups 2% reduced-fat milk
1 tbsp. butter, cut into small pieces
1
Bring 4 ½ cups of water and bay leaves to a simmer in a large skillet.
2
Add fish; cover and simmer 10 min. or until fish flakes easily when tested with a fork or until desired degree of doneness.
3
Remove fish from pan with a slotted spoon.
4
Cut fish into large pieces.
5
Reserve 2 ½ cups cooking liquid and bay leaves.
6
Add potato, onion, and carrot to pan
7
Cook over medium heat 10 min. add reserved cooking liquid, bay leaves, thyme, ½ tsp. salt, and ¼ tsp. pepper
8
Bring to a boil.
9
Reduce heat; simmer 10 min.
10
Add milk and butter; simmer 25 min. until potatoes are tender (do not boil).
11
Stir in fish, remaining ½ tsp. salt, and remaining 1.2 tsp. pepper.
CategorySoup
Ingredients
4 ½ cups water
4 bay leaves
1 ½ pounds halibut fillets or other firm white fish, skinned
1 tbsp. olive oil
3 ½ cups cubed peeled baking potato
1 ½ cups chopped onion
½ cup coarsely chopped carrot
1 ½ tsp. dried thyme
1 tsp. salt, divided
¾ tsp. freshly ground black pepper, divided
4 cups 2% reduced-fat milk
1 tbsp. butter, cut into small pieces
