This is one of my favorite soups, being an East Coast gal by birth. I’ve had more variations of this than I could possibly count, most recently at a local restaurant in my neighborhood. It’s easy to make, simple to double, and always hits the spot on a damp day. I generally keep frozen fish fillets in the freezer so that I can make this on the spur of a moment.
Today, I had frozen sole to use up, but my favorite fish in the world is flounder — a little harder to come by here in Ottawa!
3 large onions, chopped
4 Tbsp butter
2 quarts water
4 medium potatoes, chopped
1 Tbsp salt
1/2 tsp dried thyme
3 fresh bay leaves
2lbs sole, haddock or flounder, cut into 1″ pieces
2 Tbsp chopped parsley
Melt the butter over medium heat, then saute the onions until soft and translucent. Add all the remaining ingredients, excepting the parsley and fish, and bring to a boil. Reduce heat and simmer for 20 minutes.
Mash gently with a potato masher, and add the fish and parsley. Simmer uncovered for 30 minutes.
I highly recommend making extra, as this soup is best reheated. Be sure to have enough to allow for leftovers! This goes great with freshly baked cream biscuits.