Herby Fish Stew with Crispy Potatoes (dairy-free)
Haddock, baby potatoes, and leeks come together with lots of dill to create an herbaceous-tasting thick stew, reminiscent of potato leek soup, but with a light and fresh take.
Servings: 4
Calories: 276kcal
Equipment
- 1 3.5 qt dutch oven or stainless soup pot
- 1 sheet pan
- 1 blender or food processor, or immersion blender
Ingredients
- 1 lb white fish (haddock, cod, flounder) up to 1.25lbs.
- 1 lb baby new potatoes can sub 3 med. or 2 lar.
- 2 leeks
- 1 medium onion
- 1 large garlic clove
- 3 scallions optional topping
- 1 bunch fresh dill don't skimp!
- 3 cups water, veggie bouillon or fish stock I use water for less salt
- 2 tbsp olive oil or avocado oil
- 1 jalapeno or two optional for use as topping
Instructions
Prep ingredients- 15min
- Cut 1 lb white fish (haddock, cod, flounder) into 1-1.5" chunks.
- Wash then cut 1 lb baby new potatoes in quarters (if using larger potatoes, cut into 1-1.5" cubes). Reserve 4 oz (about 6 baby potatoes) and slice thinly for topping and set aside for now.
- Prepare 2 leeks. Trim root end off, and as much of the green end as you feel you need to. See notes. Slice lengthwise and pull apart layers to wash away dirt that hides in between. Cut into slices about 1/4" wide. Reserve a couple small handfuls for the topping.
- Chop the 1 medium onion, mince or chop the 1 large garlic clove and slice the 3 scallions.
Cook, puree the soup - 30min
- Preheat a pot or Dutch oven on med-high for 5 min. to prepare for browning the potatoes. If using a thinner bottomed stainless pot, heat on medium for 5 min.
- Once soup pot is nice and hot, add the 2 tbsp olive oil and quartered potatoes. Cook for 5 min, only stirring a couple of times so the different sides of the potatoes are able to brown and crisp up.
- Once potatoes are nice and brown, add the prepped leeks, onion, garlic, salt and pepper to taste. Mix and saute on med or med-high heat for about 10 min, till softened and starting to brown and char a bit. At this point, add the 3 cups water, veggie bouillon or fish stock, 1 bunch fresh dill (reserve some for garnish), and cover to cook on low another 10 min or so while you prepare the toppings. See instructions below.
- Remove 1/3-1/2 of the mixture and lightly blend using blender or food processor (or an immersion blender). Only pulse blend for about 5 seconds or so, to get the chunks broken down. Any longer can lead to the potatoes developing a gluey texture (not good). There is room for variation here, depending on how brothy/chunky you like your soup. I blend 1/3 of the mixture for a thick stew. Blend just 1/4 of the mixture for a thinner stew. Return to pot with rest of soup.
- Add fish chunks and lower the heat to medium (so the blended potatoes don't stick) and cook covered for 5-10 min, just until fish is cooked.
Optional topping preparation-
- Preheat the oven to 450 with a rack in top quarter of oven.
- Line a sheet pan with parchment.
- Slice the 1 jalapeno or two into thin slices as shown.
- Place the sliced jalapeno and reserved sliced potatoes and leeks on the sheet pan, drizzle VERY lightly with oil (about 2 tsp) and toss well to coat, keeping the ingredients separate from one another and spreading out so they are not sitting on top of each other. Roast in the pre-heated oven for about 10 min or until roasted and a bit charred.
Serving
- This makes 4 small (not huge) bowls of filling stew. Distribute the toppings over the stew, and sprinkle the fresh dill and scallions on top as well.
Notes
Trimming leeks- Any bright green leek is fine to use, just cut off the duller and tougher area of the green end (1-3").
Nutrition
Calories: 276kcal | Carbohydrates: 30g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 269mg | Potassium: 960mg | Fiber: 4g | Sugar: 4g | Vitamin C: 36mg | Calcium: 73mg | Iron: 2mg | Magnesium: 70mg | Net Carbohydrates: 26g