- 1
Ingredients
- 3 pounds flounder fillet (2 1 1/2-pounders) cleaned
- 6 cups water
- 2 teaspoons black peppercorns
- 1/4 cup chopped fresh dill
- 1 cup chopped fresh parsley
- 2 tablespoons vegetable oil
- 2 cups thinly sliced leek (about 2 medium)
- 1 1/2 cups finely chopped onion
- 2 tablespoons all-purpose flour
- 2 cups diced peeled red potatoes
- 1 cup sliced carrot
- 1 1/2 tablespoons juniper berries
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 bay leaves
- 1 cup Riesling or other dry white wine
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons balsamic vinegar
- 1 teaspoon coarse-grained mustard
- 1 (7-ounce) can tiny peeled shrimp drained
- Slivered leek (optional)
Preparation
Step 1
Cut flounder into fillets, reserving bones. Remove skin from fillets, and discard. Cut fillets into 2-inch pieces, and cover and chill.
Combine fish bones, water, peppercorns, dill, and 1 cup parsley in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Drain mixture in a sieve over a bowl, reserving stock. Discard solids.
Heat oil in pan over medium heat. Add sliced leek and onion; sauté 10 minutes or until tender. Sprinkle flour over leek mixture; cook 1 minute, stirring constantly. Gradually add reserved stock, stirring until well- blended. Add potatoes and next 5 ingredients (potatoes through bay leaves); cook 25 minutes or until vegetables are tender.
Add fish, wine, 1/4 cup parsley, vinegar, and mustard; cook over low heat 5 minutes or until fish flakes easily when tested with a fork. Discard bay leaves. Ladle soup into bowls; top with shrimp, and garnish with slivered leek, if desired.
Serving Size: 1 cup soup and about 1 tablespoon shrimp
You'll also love
-
Banh Bung (Warm Noodle Salad with... 0/5 (0 Votes) -
Cucumber Soup with Leeks and Celery 0/5 (0 Votes)
You'll also love
-
Crab and Asparagus Soup - crockpot 0/5 (0 Votes) -
Mustang's Utah Red Trout 0/5 (0 Votes)