Ingredients
3 tablespoons olive oil
2 tablespoons butter
1 large onion
3 stalks celery, chopped
1 tablespoon flour
1 cup dry white wine, like Chardonnay
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 carrots, sliced
2 large russet potatoes,
sliced
8 ounces clam juice
2 2/3 cups water
1 pound tilapia or trout boneless fillets, cut into 1-inch chunks
1 (15-ounce) can corn, drained
1 1/2 teaspoons Old Bay or Cajun seasoning
1 1/2 cups heavy whipping cream
Directions
Heat olive oil and butter in a large pot, and add onion and celery. Cook for 3 minutes and add flour. Cook for 1 minute, stirring constantly. Add white wine and bay leaves. Stir to deglaze pan. Add salt, pepper, carrots, potatoes, clam juice and water. Be sure there is enough liquid to cover vegetables. If not, add a little extra water.
Bring to a simmer. Cover and cook for 10 minutes. Add in fish, corn and seasoning. Cover and simmer for another 10-15 minutes until vegetables are tender. Stir in heavy whipping cream. Remove bay leaves, and adjust salt and pepper to taste.
Note: For a milder version, substitute dried dill for Old Bay or Cajun seasoning.
Category:
Soulful Suppers
