Fish Bisque

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery, and cook until the vegetables are softened, about 10 minutes.

2. 2

   Add the white wine and fish stock to the pot, and bring to a boil. Reduce the heat to low and simmer for 10 minutes.

3. 3

   Add the fish fillets to the pot, and cook for 5 minutes on each side, or until the fish is cooked through.

4. 4

   Remove the fish from the pot, and set aside to cool.

5. 5

   Strain the liquid from the pot, and discard the solids. Return the pot to the heat, and add the dill and bay leaves. Simmer for 2-3 minutes.

6. 6

   Remove the pot from the heat, and puree the soup with an immersion blender or in a blender until smooth.

7. 7

   Return the pot to the heat, and add the cooked fish, salt, and black pepper. Simmer for 2-3 minutes, or until heated through.

8. 8

   Taste and adjust the seasoning as needed.

9. 9

   Serve the bisque hot, garnished with chopped fresh dill.