Advertisement
Ingredients
2 strips thick-sliced bacon, minced
2 slices white sandwich bread, crusts removed, finely diced
1 tablespoon minced chives
8 small red-skinned potatoes, about ½ pound, quartered Salt
2 tablespoons unsalted butter
2 small leeks, white and light green parts only, chopped
1 cup dry white wine
2 cups fresh corn kernels, stripped from about 3 ears
1 teaspoon sugar
1 cup fish stock
¾ cup heavy cream
Freshly ground white pepper
1 ¼ pounds blackfish fillets, in 3-inch pieces (monkfish may be substituted)
Nutritional analysis per serving (4 servings)
114 grams carbs; 134 milligrams cholesterol; 952 calories; 9 grams monosaturated fat; 4 grams polyunsaturated fat; 17 grams saturated fat; 33 grams fat; 1 gram trans fat; 14 grams fiber; 416 milligrams sodium; 45 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place bacon in a skillet and sauté over medium heat until browned. Remove from pan, leaving as much fat as possible in pan, and drain on paper towel. Add bread to pan and sauté, stirring, until uniformly brown. Mix bacon and bread in a small dish and fold in chives. Set aside.
- Step 2
Place potatoes in a pot of salted water, bring to a boil, reduce heat and simmer until tender, about 10 minutes. Drain, cover and set aside.
- Step 3
Meanwhile, melt butter in a large sauté pan. Add leeks and sauté over low heat until tender. Add wine, bring to a boil and reduce until wine barely films pan. Stir in corn and sugar, cook a minute or two, then add stock. Bring to a simmer. Add cream and bring to a boil. Season mixture with salt and pepper to taste.
- Step 4
Add blackfish, reduce heat and gently simmer until fish is cooked through, 6 to 8 minutes. Divide fish and potatoes among 4 soup plates. Spoon hot cream, corn and leek broth over each portion. Sprinkle bacon mixture on top and serve.
Private Notes