← Nouns Cooking · French

Ingredients

• 800 g mixed firm white fish fillets (cod, hake, sole, gurnard), skinned, cut into chunks
• 80 g Butter
• 2 Onion, sliced
• 4 cloves Garlic, chopped
• 400 g waxy potatoes, peeled and cut into 2 cm cubes
• 400 ml dry white wine (Charentais if you can)
• 600 ml Water
• 1 Bay leaves
• 2 sprigs Thyme
• 2 tbsp Parsley, chopped
• ½ lemon, juiced
• 8 slices baguette slices, toasted
• Salt
• Black pepper

Method

1. Melt half the butter in a wide pot over medium heat and cook the onions and garlic for 8 min until soft and translucent.
2. Add the potatoes, wine, water, bay and thyme. Bring to the boil and simmer for 15 min until the potatoes are nearly tender.
3. Season the fish and lay it on top, firmer pieces first. Simmer very gently, without stirring, for 8–10 min until the fish is just opaque and flakes.
4. Take off the heat and gently stir in the remaining butter, the lemon juice and parsley so the fish stays in large chunks. Check the seasoning.
5. Put toasted bread in each bowl and ladle the soup over.

Tips

• Add a handful of mussels or squid rings with the fish for a richer pot.
• Contains fish, milk and gluten (bread).

Sources

Written in our own words after cross-checking these recipes:

The Good Life France KCRW Good Food (Anne Willan) The Daily Meal