2 tsp. ghee (clarified butter)
1 tsp. olive oil
1 cup chopped onion
½ cup chopped celery
½ cup chopped carrots
2 tsp. Old Bay
½ tsp. smoked paprika
1 bay leaf
1 tsp dried thyme
¼ cup white wine
4 cups dashi or fish stock
3 Yukon gold potatoes chopped in ½ inch pieces
12 oz. black cod (wild Alaskan Sablefish)
Juice of 1 lemon
Heat oil and ghee in a pot. Sauté onion, celery and carrot over medium heat for about 10 minutes or until onion is soft. Add Old Bay, smoked paprika, bay leaf, thyme, wine, broth and potatoes. Bring to a boil, lower heat, cover and simmer for 15 minutes. Remove half of the veggies and place in your blender. Add fish to pot. Blend until smooth and creamy. Add back to pot and stir to combine, Simmer for 3-4 minutes. Add lemon juice. Stir, serve and garnish with chopped fresh parsley or dill. Recipe inspired by Andrea Beaman at https://andreabeaman.com/
