Wulf's Kitchen: Wulf's Fish Soup
White fish, bacon, corn, and potatoes are a classic New England combination. We love using a variety of fish for different flavors and textures. Cooking the bacon first, then removing it, makes this dish by giving a depth and savoriness to the broth with crispy bacon on top as an accent.
For the Soup
- 1 pound fish, cubed (try monkfish, hake, cod, and haddock in Wulf’s North Atlantic White Fish Pieces)
- 4 strips bacon, cut into matchsticks
- 1 ½ onions, diced
- 4 cups fish or vegetable stock
- 3 cups potato, peeled and cubed
- 2 cups sweet corn kernels
- 3 fresh bay leaves
- ¼ cup thyme, leaves picked
- 2 cups light cream
- Salt and pepper to taste
In a saucepan big enough to make the soup, render the bacon until crispy. Remove bacon from the pan and set aside on paper towels for garnish.
With the bacon fat in the pan, add the onions, thyme, bay leaf, salt and pepper, and cook until onions are translucent.
Add in the stock.
Turn up the heat and add potatoes. Simmer the soup until potatoes are tender. Smash about a third of the potatoes with a spoon against the pot to create some creaminess and viscosity.
Add in the corn then bring the heat up to a heavy simmer before adding the fish.
Simmer for about 5 minutes, or until the fish is just cooked. The fish is done when it begins to flake easily with a cooking utensil. Add the cream. Stir gently to avoid breaking apart the fish.
Spoon the soup into bowls and garnish with the crispy bacon.
Serve with plenty of crusty bread to soak up the broth.