Scandinavian Flounder and Spinach Bisque
- Total Time
- 0:55
- Prep
- 0:17
- Cook
- 0:38
- Serves
- 4
- Difficulty
- Easy
Bisque is a thick pureed soup, usually made rich by adding cream. Ours is a traditional thick smooth bisque, made rich in flavor from seasonings and fresh dill.
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canola oil2 tsp
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uncooked onion(s)1 large, chopped
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garlic clove(s)2 clove(s), medium, minced
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fat free vegetable broth2 cup(s), fish broth, or bottled clam juice
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uncooked potato(es)1 pound(s), all-purpose, peeled and cut into 1-inch chunks
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bay leaf1 leaf/leaves
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table salt½ tsp
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ground nutmeg¼ tsp
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white pepper¼ tsp, ground
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uncooked flounder fillet(s)¾ pound(s), cut into 1-inch pieces
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chopped frozen spinach10 oz, thawed and squeezed dry
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low-fat milk1 ½ cup(s)
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dill¼ cup(s), fresh, chopped
- Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and garlic. Cook, stirring occasionally, until golden, 7–10 minutes.
- Add the broth, potatoes, bay leaf, salt, nutmeg, and pepper; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 20 minutes. Discard the bay leaf.
- Stir the flounder and spinach into the broth mixture; return to a boil. Reduce the heat and simmer until the fish is just opaque in center and spinach is tender, about 3 minutes.
- Transfer half of the mixture to a blender or food processor and puree; transfer the puree to a bowl. Repeat with the remaining soup mixture, then return all the puree to the Dutch oven. Add the milk; bring to a simmer, then stir in the dill. Yields generous 1 1⁄2 cups per serving.