Fish & Pea Soup Recipe
Ingredients
| Leeks | 3 Large | |
| Vegetable oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), pressed | |
| Carrot | 1 Large, finely chopped | |
| Dry white wine | 1 Cup (16 tbs), reduced | |
| Fat | 6 Cup (16 tbs), reduced | |
| Bay leaf | 1 , dried | |
| Dried tarragon | 1 Teaspoon | |
| Rockfish | 2 Pound | |
| Frozen peas package | 1 , broken | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
1. Cut off and discard root ends and green tops of leeks; discard coarse outer leaves. Split leeks lengthwise and rinse well; thinly slice crosswise.
2. Heat oil in a 5- to 6-quart (5 to 6-liter) pan over medium heat. Add leeks, garlic, and carrot; cook, stirring occasionally, until leeks are soft but not browned (6 to 8 minutes). Add wine, broth, bay leaf, and tarragon. Bring to a boil; then reduce heat to medium-low and cook for 5 minutes.
3. Meanwhile, rinse fish, pat dry, and cut into 1-inch (2.5-cm) chunks. To pan, add fish and peas. Cover and cook until fish is just opaque but still moist in thickest part; cut to test (about 6 minutes). Season to taste with salt and pepper
2. Heat oil in a 5- to 6-quart (5 to 6-liter) pan over medium heat. Add leeks, garlic, and carrot; cook, stirring occasionally, until leeks are soft but not browned (6 to 8 minutes). Add wine, broth, bay leaf, and tarragon. Bring to a boil; then reduce heat to medium-low and cook for 5 minutes.
3. Meanwhile, rinse fish, pat dry, and cut into 1-inch (2.5-cm) chunks. To pan, add fish and peas. Cover and cook until fish is just opaque but still moist in thickest part; cut to test (about 6 minutes). Season to taste with salt and pepper
Chef
