My girlfriend fixed this one rainy cold day. Since she isn’t a fish lover, I figured it must be the amount of wine in it that appealed to her. It turned out quite well, and even she had to admit that fish isn’t bad this way. You could use whatever fish you have on hand or that you prefer; the salmon and perch just happened to be what was in our freezer.
1 pound (455 g) salmon
1 pound (455 g) perch
4 slices low sodium bacon
1/2 cup (80 g) onion, chopped
1/2 cup (50 g) celery, chopped
1/4 teaspoon (0.8 g) minced garlic
1112 cups (355 ml) white wine
1112 cups (355 ml) water
2 potatoes, cu bed
1/4 teaspoon (0.3 g) thyme
1 teaspoon (0.1 g) parsley
3 tablespoons (24 g) flour
3 tablespoons (45 ml) water
1/2 cup (60 ml) skim milk
1. Cut fish into cubes; set aside.
2. Cook bacon in a Dutch oven; crumble and set aside.
3. Drain grease from pan. Saute onion, celery, and garlic until tender.
4. Add wine, water, potatoes, thyme, and parsley. Simmer for 20 minutes, or until potatoes are almost done.
5. Add fish, cover and simmer 10 minutes more.
6. Mix together flour and water to form a paste. Stir into soup and simmer until thickened.
7. Stir in milk and reserved bacon.