Scandinavian flounder and spinach bisque
1 large, chopped
2 medium clove(s), minced
Fat free vegetable broth
2 cup(s), fish broth, or bottled clam juice
1 pound(s), all-purpose, peeled and cut into 1-inch chunks
¼ tsp, ground
Uncooked flounder fillet(s)
¾ pound(s), cut into 1-inch pieces
Chopped frozen spinach
10 oz, thawed and squeezed dry
¼ 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.