Like many creamier soups, this one is thickened with a roux. To make a roux, heat butter, oil, or another fat; stir in flour until well blended and toasty. In this case, fat is used to sauté the aromatics, and then the flour is added later. Smoked paprika, or pimentón, adds a subtle smokiness that lends warmth, which is welcomed on a cold night.
Ingredients
- 4 TABLESPOONS (½ STICK) UNSALTED BUTTER
- 1 LARGE YELLOW ONION, CHOPPED
- 1 CELERY STALK, CHOPPED
- 2 LEEKS, WHITE AND LIGHT GREEN PARTS ONLY,
- CLEANED AND THINLY SLICED
- 1 LARGE CARROT, CHOPPED
- 1 FENNEL BULB, CHOPPED
- FINE SEA SALT
- 3 BAY LEAVES
- 2 GARLIC CLOVES, MINCED
- 1 TEASPOON PIMENTÓN, OR SMOKED PAPRIKA
- 3 TABLESPOONS ALL-PURPOSE FLOUR
- CUPS WATER OR FISH STOCK, OR 2 CUPS WATER
- AND 2 CUPS CLAM JUICE
- 1 CUP DRY WHITE WINE
- 2 CUPS HEAVY CREAM
- 3 IDAHO RUSSET POTATOES, PEELED AND CUT INTO
- 1½ -INCH DICE
- 1½ POUNDS FIRM WHITE FISH, SUCH AS COD, CUT INTO
- 1 - TO 1½-INCH PIECES
- FRESHLY GROUND BLACK PEPPER
- JUICE OF ½ LEMON
- 2 TABLESPOONS FINELY CHOPPED FRESH CHIVES
- 2 TABLESPOONS FINELY CHOPPED FRESH FLAT-LEAF
- PARSLEY
How to Make It
- ❶ In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, leeks, carrot, and fennel plus a large pinch of salt. Cook, stirring often, until tender, about 5 minutes. Add the bay leaves, garlic, and paprika, and cook for another minute.
- ❷ Create a roux by using a wooden spoon or spatula to stir the flour into the vegetables, until smooth. Add the water, stock, or clam juice and the wine and stir constantly, scraping the bottom of the pan, until the mixture returns to a simmer.
- ❸ Add the cream and potatoes and bring to just under a boil, or what is known as a “hard simmer.” Cover the pot, leaving the lid slightly ajar. Cook until the potatoes are just tender, about 20 minutes.
- ❹ Reduce the heat to low and add the fish. Cover the pot and cook until the fish is opaque and cooked through, about 5 minutes. Remove from the heat. Season with salt, pepper, and lemon juice to taste. Divide among serving bowls and garnish with the chives and parsley.
