This simple and scrumptious fish soup from Bretagne will be sure to warm the cockles on a cold winter’s eve.
3 lbs mixed fish, cleaned (Flounder, mackerel, cod, or haddock)
1 teaspoon dried thyme
2 large onions, peeled, sliced thin
1⁄2 teaspoon dried marjoram
1 clove garlic, crushed
4 sprigs parsley
3 tablespoons butter or 3 tablespoons margarine
2 teaspoons salt
6 medium potatoes, peeled,in 1/4s
1⁄2 teaspoon pepper
10 cups water
French bread (crusty)
2 medium bay leaves
Cut fish into chunks of equal size. Saute onions and garlic in heated butter or margarine in a large kettle until tender. Add potatoes, water, bay leaves, thyme marjoram, parsley, salt and pepper. Bring to a boil. Add prepared fish and lower heat to moderate. Cook, covered, about 25 minutes, until fish and potatoes are tender. Remove and discard bay leaves. Put slices of bread in wide soup plates. Ladle broth over bread. Serve fish and potatoes separately on a platter.
Ith do shàth!
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