BY CHEF KATHRYN KELLY
INGREDIENTS
- 3 tablespoons butter
- 1 cup finely diced onion
- 1 tablespoon ground allspice
- 2 bay leaves
- 2 sprigs thyme
- 4 cups low-sodium chicken stock, cold
- 1 cup heavy cream
- 2 cups 1-inch red new potato cubes
- ½ pound salmon fillet, cut into 1-inch cubes
- ½ pound halibut fillet, cut into 1-inch cubes
- 1 to 2 teaspoons fish sauce
- Coarsely ground white and pink peppercorns, to taste
- 2 tablespoons each chopped fresh dill and chopped chives
4
Servings
? mins
Prep Time
? mins
Cook Time
? mins
Total Time
GUIDE / INSTRUCTIONS
- In a large saucepan over medium heat, melt the butter and sweat the onions with the allspice, bay leaves, and thyme until onions soften and aromas bloom, about 6 minutes. Add the cold stock, cream and potatoes and simmer until potatoes are al dente, about 10 minutes. Add the fish and continue to simmer until the fish is cooked, about 5 minutes. Taste and add fish sauce and cracked pepper to season.
- Serve in warmed bowls and garnish with dill and chives – and enjoy!