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Scandinavian flounder and spinach bisque

4
Points®
Total Time
55 min
Prep
17 min
Cook
38 min
Serves
4
Difficulty
Easy
This wonderful dish has the traditional smooth texture and rich texture that bisque-lovers enjoy. The combination of potatoes and low-fat milk create a thick-bodied bisque enhanced by the delicate flounder and herbaceous dill. Easy to prepare and ready in under and hour, this one-pot meal is wonderful warm and also delicious cold making it perfect for serving year-round. Give it some time to sit and the flavors take flight to delight in each bite. Serve with some rye crisps to dip into the soup or alongside a fresh, lemony green salad.

Ingredients

Canola oil

2 tsp

Onion

1 large, chopped

Garlic

2 clove(s), minced

Vegetable broth

2 cup(s), fish broth, or bottled clam juice

Uncooked potato

1 pound(s), all-purpose, peeled and cut into 1-inch chunks

Bay leaf

1 leaf/leaves

Table salt

½ tsp

Ground nutmeg

¼ tsp

White pepper

¼ tsp, ground

Uncooked sole fillet

¾ pound(s), cut into 1-inch pieces

Chopped frozen spinach

10 oz, thawed and squeezed dry

1% low fat milk

1½ cup(s)

Dill

¼ cup(s), fresh, chopped

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

If you bought a whole bunch of dill for this recipe, chop the remaining dill and freeze it in small zip-close freezer bags to add to soups, casserole dishes, or dips another time.

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