Servings: 8 cups
Calories: 179kcal
Ingredients
- ½ fennel bulb diced. Reserving the fennel fronds for garnish
- 30 ml unsalted butter
- 1 leek white and pale green part only, thinly sliced
- 1 carrot diced
- 1 garlic clove minced
- 350 ml water
- 250 ml fish stock or clam juice
- 2 thin skinned potatoes cut into small chunks
- 5 ml dried thyme leaves
- 100 ml 35% Cream
- 250 ml frozen peas
- 250 g smoked trout, skin removed, and then broken into large pieces
- salt and pepper to taste
Instructions
- Melt the butter in a large wide saucepan over medium heat. Add the leek, fennel, carrot and garlic. Sauté just until tender, about 5 minutes.
- Add the water and clam juice, along with the potato and thyme. Bring to a boil, then reduce the temperature, cover and simmer until the potatoes are nearly cooked, about 5 minutes. Stir in the cream, peas and a generous grind of pepper. Simmer uncovered until the cream is hot and the potatoes are completely cooked, about 2 more minutes.
- Add the smoked trout, taste and adjust the seasoning for salt and pepper. Let simmer just until the trout has warmed through, about 1 minute longer.
- Serve garnished with the reserved fennel fronds.
Nutrition
Calories: 179kcal | Carbohydrates: 14g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 150mg | Potassium: 510mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1943IU | Vitamin C: 20mg | Calcium: 56mg | Iron: 1mg
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