Monday, October 14, 2013

Spicy Fish and Potato Soup


  • 4 slices bacon, chopped
  • 2 green onions, chopped
  • 4 stalks celery, chopped 
  • 1/4 cup chopped carrots
  • 6 cups low-sodium chicken broth
  • 3 large red potatoes potatoes (about 1 pound), chopped
  • 1 bay leaf
  • 1/4 to 1/2 teaspoon crushed red pepper
  • kosher salt and black pepper
  • 1 pound skinless firm white fish fillets (such as striped bass or tilapia), cut into 2-inch pieces
  • 1 tablespoon chopped fresh chives
  • 1 package fresh baby spinach


  1. Cook the bacon in a large saucepan over medium heat until crisp, 5 to 7 minutes; transfer to a plate. Increase heat to medium-high.
  2. Add the onion, carrots and celery to the drippings in the saucepan and cook, stirring often, until beginning to soften, 3 to 5 minutes. Add the broth, potatoes, bay leaf, crushed red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender, 15 to 18 minutes.
  3. Add the fish to the broth mixture in the saucepan and cook until opaque throughout, 3 to 5 minutes. Remove the bay leaf. Stir in spinach, wilt, and sprinkle with the chives, bacon, and celery leaves. 

Adapted from Real Simple magazine

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