Fish Soup with Hard Cider

We call this Psarosoupa; Fish soup in Greek and its tasty.  I met a lovely lady at SM Seafood today.  She was having a whole fish filleted.  I used the bones, etc from her fish and made this lovely stock.  We hope she checks us out this week. 

Fish Soup with Hard Cider:

3 T Butter
2 Large Leeks, thinly sliced
1/2 Onion, minced
1 Shallots, diced
2 Cloves of Garlic, minced
1 C Hard Cider
8 C Fish Stock
2 Lbs Potatoes, peeled and diced
2 Bay Leaves
4 T Flour
1 C Milk
1/2 C Heavy Cream
4 T Fresh Parsley Leaves, chopped finely
1 1/2 Lb White fish, Cod or Halibut, in 1 inch chinks
Salt to taste

Directions:
1.  Heat butter in soup pot.  Add leeks, onions, shallots, garlic and a pinch of salt.  Saute for 5 minutes; until translucent.
2.  Add the cider and bring to a boil. 
3.  Stir in stock, potatoes and bay leaves. 
4. Bring to a boil again and reduce heat. Simmer for 10-15 minutes.
5.  In a bowl, stir flour with 1/2 C of the milk.  Whisk up and dissolve flour.
6.  Pour flour mixture into the soup pot; adding slowly.  Make sure soup is lightly boiling and cook for 5 minutes.
 7.  Add the remaining milk and  1/4 C cream and continue to cook until potatoes are slightly soft. 
8.  Add the chopped parsley to the remaining cream.  Mix together and add back into the soup. 
9.  Add the fish and cook; stirring frequently for about 3 minutes.  Salt to taste.

Tip:  If you pre-cut the potatoes, put them in water to not turn brown.