Loaded with new potatoes, vegetables, bacon and a touch of brandy, this soup hits the spot!
Keyword: comfort food
2carrotspeeled and diced
1.5cupsred skinned baby potatoescut into 3/4 inch pieces
1 to 1.5lbssablefishskin and bones removed, cut into 2 inch pieces
4tspSpike seasoning (or salt)or to taste
2tsppepperor to taste
Cook bacon in a small pan, set on paper towel lined plate to absorb grease. Set aside.
In a large soup pot over medium heat, add butter, onion, celery, carrots and garlic. Sauté for several minutes until softened. Add flour and stir.
Add brandy and stir, making sure to scrape up any bits on the bottom of the pan. Add fish stock, potatoes, thyme and bay leaves. Bring to a boil and then simmer for 10 minutes or until potatoes are almost done.
In a separate small saucepan, warm up the cream (do not boil).
Add the warm cream, bacon, sablefish, Spike (or salt) & pepper to the soup pot. Simmer (do not boil - this can cause curdling) over low heat until fish is cooked through, approximately 10 minutes.
Stir in parsley, adjust seasonings if needed and allow soup to sit for 15 minutes or so to allow flavours to combine. Serve and enjoy!