One of the easiest soups to put together – everything goes in to the dish and then the oven. Tastes even better if you can make it a day ahead of time. Serves 8-10.
Prep: 10 minutes; Total time: 1 1/4 hour
Ingredients
- 2 pounds firm, boneless fish, skin removed and cut into large pieces
- 4 potatoes, peeled and sliced thin
- 3 onions, sliced thin
- 1 bay leaf
- 4 whole cloves
- 1 clove garlic, minced
- 1/2 tsp dill
- 1/4 tsp black pepper
- 2 tsp salt
- 5 T butter
- 1/2 cup dry white wine
- 2 cups boiling water
- 2 cups light cream
- Garnish: chopped parsley
Instructions
- Preheat oven to 375 degrees
- In 4-quart heat-proof dish, place all ingredients except the cream.
- Cover and bake for 1 hour.
- Remove from oven. Add cream and stir well.
- Serve garnished with parsley.
Use any firm, boneless fish, like haddock, scrod, flounder, snapper.
