1 large onion, chopped
2-3 celery stalks, chopped
1 tablespoons vegetable oil
1 bay leaf
1 stalk fresh dill, chopped or 1/2 teaspoon dried dill (optional)
1 tablespoon butter
2 tablespoon flour
2-3 cups water
2 large potatoes, peeled and coarsely chopped
1½ pounds boned fish fillets (scrod, cod, or other white-fleshed fish) with skin
2 cups skim milk
- In a soup pot, heat the oil over medium heat.
- Add the onion, celery, and bay leaf. If you plan to use dill, add it now. Cook over medium heat about 10 minutes until vegetables are soft. Do not brown.
- Add butter and melt. Add flour and stir a few minutes. Do not brown. Lower heat if it's cooking too fast.
- Add 1 cup water. Cook a few minutes until the water thickens.
- Add salt and pepper.
- Add coarsely chopped potatoes.. Add enough water to just barely cover the vegetables. Cook at a simmer until the potatoes are tender.
- Keep the heat on low. Add the fish fillet(s); leave them whole. Leave the skin on the filet(s). As the fish cooks, the flesh will break up and the skin will fall away. The skin will impart additional flavor.
- In a few minutes, the fish will be cooked through. Add 2 cups of skim milk. Do not boil.
- Check the seasoning. If needed, add salt and pepper.