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Food

  • Baking fails
    Jennifer Bloom has been baking for a while – most lately in a home-based baking business called Cupcakes and Muffins and More, Oh My! in Fort Wayne.
  • Baking fails
    Jennifer Bloom has been baking for a while – most lately in a home-based baking business called Cupcakes and Muffins and More, Oh My! in Fort Wayne.
  • Recipes
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Associated Press
Smoked fish, which is popular in Ireland, can be used in the soup.

Fish soup could be a St. Patrick’s change

With St. Patrick’s Day nearly upon us, our minds often turn to corned beef and cabbage. This recipe was inspired by that tradition, but swaps out the corned beef in favor of smoked fish (also incredibly popular in Ireland) in a richly satisfying savory broth.

Smoked fish happens to be one of my favorite “cheating” ingredients. Like bacon, it is a single ingredient that adds outsized oomph to any dish. Unlike bacon, smoked fish has no saturated fat.

In Ireland, they like to smoke mackerel, whitefish, salmon and haddock. Smoked haddock actually originates in Scotland, not Ireland, but the Irish have pulled it into the family circle.

My cabbage of choice here is either Napa or savoy. Both are relatively light with a delicate texture. Of course, regular green cabbage also works, as will red cabbage (assuming you don’t mind pink soup), but you want to be careful not to overcook whichever cabbage you use.

In the end all of the ingredients come together beautifully, if I do say so myself. Add a tossed green salad and a pint of Guinness, and you can call it a meal.

Hearty Potato, Cabbage and Smoked Fish Soup

Start to finish: 50 minutes

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.

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