GourmetGo
Follow the master commands
Cut the fish fillets in cubes or strips. Crush or chop the garlic. Rinse the vegetables and cut into thin strips.
Heat the butter in a pot and add the garlic. Once the garlic starts to turn golden add the flour, whisking well.
Add the fish stock and continue to whisk until there are no lumps.
Add the vegetables and milk and bring to a boil. Cook for about 10 minutes.
Add the crème fraîche (or sour cream). Bring the soup back to a simmer and once the soup begins to bubble again turn off the heat. Keep the soup on the burner and add the fish. Let the fish cook in the hot soup for 5 minutes. If using shrimp, add right before serving.
Sprinkle with chives (or dill or parsley) before serving.
"Fish cooks very fast. It should be opaque and flake easily when done."
"Fresh lemon juice is the best companion for any seafood dish."
"Don't over-crowd the pan when searing meat to ensure a nice crust."
"Always taste your food and adjust seasoning (salt and pepper) at different stages."
Watch the process in motion
* Calculations are estimations based on average ingredient weight
