Irish Fish Soup ( Irish Christmas Eve )

 

                                                 

Large chunks of a variety of fresh fish, added just before serving so they remain tender.

Freshly chopped chives added just before serving, or sprinkled a top individual bowls.

Thank you to my Irish sister-in-law Irene for preparing this lovely fish soup. 

Somewhat of a classic for Christmas Eve. 

The key to delicious fish soup is a really good homemade fish stock!

This soup was so good I could have made this my whole dinner!

Resource by: Food 52

As Always,

ENJOY!

• Fish Stew
• 2 ounces thick-cut bacon, cut into ¼” cubes
  
• 1 medium onion, chopped into ¼” pieces
  
• 1 tablespoon flour
  
• 1/4 cup dry white wine
  
• 3 cups fish stock 
  
• 4 small new potatoes, red skin scrubbed and left on, cut into ½” pieces
  
• 1 medium turnip, peeled and cut into ½” pieces
  
• 1 branch of celery, cut into small pieces, about ¼” thick
  
• 1/2 teaspoon fresh thyme, minced
  
• 1 bay leaf
  
• Salt and freshly ground pepper to taste
  
• 1 pound cod fillets, rinsed, patted dry and cut into 3” chunks (or a selection of white fish)
  
• 1/2 cup heavy cream
  
• 2 tablespoons parsley, minced
  
• 1 tablespoon chives, minced
  

• Fish Stock 
• 2 tablespoons olive oil
  
• 1 large onion, chopped
  
• 1 celery stalk, chopped
  
• 3 dried shitake mushroom 
  
• 2 cloves garlic, crushed
  
• 3 pounds fish heads, bones, fins, or whatever is available
  
• 3 cups dry white wine
  
• 6 cups water
  
• 1 fistful of parsley stems
  
• 2 sprigs fresh thyme
  
• 5 whole black peppercorns
  
• 1 bay leaf
• 1 teaspoon salt