Ingredients
- Fish fillet (1 lb)
- Garlic (1 clove)
- Potatoes (2 medium)
- Carrots (2)
- Leek (1)
- Butter (3 tablespoons)
- Flour (5 tablespoons)
- Fish Stock (4 cups)
- Milk (1 cup)
- Creme Fraiche (1 1/4 cups)
- Shrimp (1 cup)
- Chives (1 tablespoon)
Instructions
Steps
- Cut the fish fillets into cubes or strips. Chop the garlic and slice the potatoes, carrots, and leek into thin strips.
- In a pot, melt butter over medium heat and add the garlic. Cook until the garlic is golden.
- Stir in flour, mixing well to form a roux.
- Gradually whisk in fish stock until smooth, ensuring there are no lumps.
- Incorporate the vegetables and milk, then bring the mixture to a boil. Let it simmer for about 10 minutes.
- Stir in crème fraîche and return the soup to a gentle simmer. Once it bubbles, turn off the heat.
- Add the fish to the hot soup and let it cook for 5 minutes. If using shrimp, add it just before serving.
- Garnish with chives before serving.