Happy St. Patrick’s Day to you! If you are looking for a tasty Irish meal to make today, check out this mouth-watering smoked fish recipe that will be sure to tantalize the taste buds of everybody in your family:
Hearty potato, cabbage and smoked fish soup
Start to finish: 50 minutes (25 minutes active) * Servings: 4
- 2 tablespoons unsalted butter
- 1 large leek, white and green parts, medium chopped (about 2 cups)
- 3 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
- 2 cups 1 percent milk
- 1/2 teaspoon dried thyme
- 4 cups shredded Napa or savoy cabbage
- 1/2 pound smoked fish fillets (trout, whitefish, haddock or mackerel), skin discarded, fish coarsely chopped
- 1 tablespoon lemon juice
- Kosher salt and ground black pepper
- Thinly sliced scallions, to garnish
- Smoked paprika, to garnish
In a large saucepan over medium-low heat, melt the butter. Add the leek and cook, stirring, until very soft but not colored, about 10 minutes. Add the flour and cook, stirring, for 2 minutes. Increase the heat to high, add the broth in a stream, whisking, and bring to a boil.
Add the potatoes, milk and thyme, then bring the mixture to a simmer. Cover partially and simmer, stirring occasionally, until the potatoes are just tender, 10 to 15 minutes. Stir in the cabbage and simmer until tender, about 3 minutes. Add the fish and lemon juice and cook just until the fish is heated through. Season with salt and pepper. Ladle into bowls and garnish with scallions and a sprinkle of paprika.
Nutrition information per serving: 360 calories; 100 calories from fat (28 percent of total calories); 11 g fat (6 g saturated; 0 g trans fats); 70 mg cholesterol; 38 g carbohydrate; 4 g fiber; 9 g sugar; 26 g protein; 380 mg sodium.
(Recipe via pennlive.com)