Another comment about ingredients: the haddock purchased at the fish counter was frozen when we brought it home. It was still fairly frozen when added to the soup, which allowed many of the pieces to stay whole while they cooked. If using really fresh fish, the pieces will break down quicker in the soup.
- 4 Tbsp butter (divided use)
- 1 small white onion, chopped
- 3 carrots, sliced in discs
- 3 stalks celery, sliced
- 4 medium potatoes, chopped
- 1 lb haddock, cut into chunks (fresh or frozen)
- 1 cup dry white wine (such as Sauvignon Blanc) or water
- 1 tsp sea salt
- freshly ground pepper, to taste
- 3 tsp fresh thyme, roughly chopped
- 1 bay leaf
- 2 cups milk
- Melt 2 Tbsp of the butter in a large stockpot over medium heat.
- Add onion, carrots, and celery and cook until onions are soft.
- Add potatoes, fish, wine, salt, pepper, thyme, and bay leaf. Cover and cook until fish is flaky and cooked.
- Add milk and remaining butter. Reduce heat to low and cook until heated throughout.
- Serve immediately.