Difficulty: Medium - experience needed
1 lb (or a bit more) white fish, such as Mahi-Mahi, cut into bite size pieces
1 tbsp olive oil
1 sweet yellow onion, diced
3 cloves garlic, minced
2 stalks celery, chopped
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 ears sweet corn, roasted and cut from the cob
1 1/2 - 2 lbs red potatoes, cut into bite size pieces
1 1/2 c. chicken (or seafood) stock
1 1/2 c. water (plus more as needed)
1 bay leaf
1 tbsp dill (plus more, to taste) (I used dried dill, but fresh would be great too. Just add what tastes good to you)
salt and pepper to taste (don't be shy with the pepper)
zest and juice of one lemon
1 pint whole milk
3 tbsp flour
3 tbsp butter
Before starting soup, heat oven to 400 degrees F. Pull down husks of two ears of corn and clear off silk, leaving husks attached. Brush kernels with melted butter, and cover back up with husks. Roast until kernels are tender. Cut kernels from cob.
Heat olive oil in bottom of large saucepan or dutch oven. Saute onion, garlic and celery until translucent. Add peppers and continue to cook until tender.
Add stock, water, potatoes, bay leaf, dill, salt, pepper, lemon zest and lemon juice. Bring to a boil, then reduce heat to a simmer. Simmer for 25 minutes or until potatoes are tender.
Whisk together 1 cup milk and the flour until flour is completely integrated. Add milk and flour combination plus extra milk. Add butter and allow to melt.
Once butter has melted, add fish pieces, and cook until opaque. Continue to taste and season throughout, adding more dill, salt, pepper or lemon as desired. Add more water or more flour as necessary to achieve desired consistency (I like my soup more brothy, so I added more water).
Serve each bowl with a wedge of lemon, if desired, to add more of that citrus-y flavor that goes so well with dill and fish. If using leftover fish, wait until the very last minute to add, and just allow to heat through before serving.