Spicy Fish and Potato Soup With Bacon and Chives

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Photo by Raymond Hom
Spicy Fish and Potato Soup With Bacon and Chives 3.8 32 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 312 calories
    • Fat 8 g
    • Sat Fat 3 g
    • Cholesterol 110 mg
    • Sodium 838 mg
    • Protein 32 g
    • Carbohydrate 26 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 56 mg

Cook the bacon in a large saucepan over medium heat until crisp, 5 to 7 minutes; transfer to a plate. Increase heat to medium-high.

Add the onion and celery to the drippings in the saucepan and cook, stirring often, until beginning to soften, 3 to 5 minutes. Add the broth, potatoes, bay leaf, crushed red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender, 15 to 18 minutes.

Add the fish to the broth mixture in the saucepan and cook until opaque throughout, 3 to 5 minutes. Remove the bay leaf. Sprinkle with the chives, bacon, and celery leaves.

Ingredients

  1. Check 4 slices bacon, chopped
  2. Check 1 medium onion, chopped
  3. Check 4 stalks celery, chopped, plus leaves for serving
  4. Check 6 cups low-sodium chicken broth
  5. Check 2 large russet potatoes (about 1 pound), peeled and chopped
  6. Check 1 bay leaf
  7. Check 1/4 to 1/2 teaspoon crushed red pepper
  8. Check kosher salt and black pepper
  9. Check 1 pound skinless firm white fish fillets (such as striped bass or tilapia), cut into 2-inch pieces
  10. Check 1 tablespoon chopped fresh chives

Directions

  1. Cook the bacon in a large saucepan over medium heat until crisp, 5 to 7 minutes; transfer to a plate. Increase heat to medium-high.
  2. Add the onion and celery to the drippings in the saucepan and cook, stirring often, until beginning to soften, 3 to 5 minutes. Add the broth, potatoes, bay leaf, crushed red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender, 15 to 18 minutes.
  3. Add the fish to the broth mixture in the saucepan and cook until opaque throughout, 3 to 5 minutes. Remove the bay leaf. Sprinkle with the chives, bacon, and celery leaves.