Difficulty: Medium - some experience needed
Fish Stock - recipe below
¾ pound leeks, well washed, halved lengthwise, thinly sliced
1 medium onion, chopped
2 Tablespoons butter
2 large white potatoes, peeled & diced
Salt to taste
1 ½ pound fish trimmings (heads, tails & bones â€“washed & drained)
3 cups water
¼ cup chopped carrots
½ cup chopped onion
½ cup chopped celery
1 bay leaf
1 cup clam juice
Combine ingredients into soup pot and bring to boil over moderate heat. Simmer for 30 minutes.
Strain & reserve stock.
Heat leeks and onion in butter in a large skillet until transparent; do not brown. Add potatoes, fish stock, and salt. Simmer until potatoes are tender, about 30 minutes. Using a hand immersion blender, puree soup most of the way leaving some chunky bits.