Laura Rennie

spicy fish and potato soup

Laura R.Comment
Do you ever get excited over a recipe in a magazine, rip it out and then completely forget about it? This is one of the few torn-from-a-magazine recipes that I made within days of seeing it! It's also what we're having for dinner tonight. :)

photo by Raymond Hom

Now that I think of it, the last time we ate this soup was the night John died. My parents were visiting to watch Andy's softball game, but it was cancelled due to rain. We picked up pizza from Wegmans and played cards instead. I had been dying for my parents to try the soup, so I ladled tiny portions for us to each have as a taster before the pizza. It's a fantastic dish—both unique and incredibly easy—and I hope you'll try it! If you do, I hope you'll think of John. I know I will!

The following was copied from

Spicy Fish and Potato Soup (from the April 2013 issue of Real Simple)
Serves 4| Hands-On Time: 30m| Total Time: 40m

4 slices bacon, chopped
1 medium onion, chopped
4 stalks celery, chopped, plus leaves for serving
6 cups low-sodium chicken broth
2 large russet potatoes (about 1 pound), peeled and 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
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.
Add the onion 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.
Add the fish to the broth mixture in the saucepan and cook until opaque throughout, 3 to 5 minutes. Remove the bay leaf. Sprinkle with the chives, bacon, and celery leaves.