White fish and spinach puree soup

White fish and spinach puree soup is a light yet nutritious dish that's perfect for a comforting meal. Here's a recipe that combines the delicate flavor of white fish with the vibrant freshness of spinach:

Ingredients:

• 1 lb (450 g) white fish fillets (such as cod, haddock, or tilapia), skinless and boneless
• 4 cups (1 liter) vegetable or fish stock
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 medium potato, peeled and diced
• 4 cups fresh spinach leaves, washed and chopped
• 1/2 cup heavy cream (optional, for a creamier texture)
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh dill or parsley for garnish (optional)

Instructions:

1. Prepare the Fish:

   • Cut the white fish fillets into chunks. Set aside.

2. Cook the Base:

   • In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
   • Add the minced garlic and cook for another 1 minute, being careful not to let it burn.

3. Add the Potato:

   • Stir in the diced potato and cook for a few minutes to slightly soften.

4. Add the Stock:

   • Pour in the vegetable or fish stock. Bring to a boil, then reduce the heat and let it simmer until the potato is tender, about 10-15 minutes.

5. Cook the Fish:

   • Add the fish chunks to the pot and simmer until the fish is cooked through and flakes easily, about 5 minutes.

6. Add Spinach:

   • Stir in the chopped spinach and cook until wilted, about 2 minutes.

7. Puree the Soup:

   • Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Return the soup to the pot.

8. Finish the Soup:

   • If using, stir in the heavy cream for a richer texture. Add lemon juice, and season with salt and pepper to taste. Heat gently to warm through.

9. Garnish and Serve:

   • Ladle the soup into bowls and garnish with fresh dill or parsley if desired.

Tips:

• For a lighter version, you can skip the heavy cream or use a splash of milk instead.
• If you prefer a chunkier texture, you can blend only half of the soup and leave some fish and vegetables whole.

Enjoy your creamy, nutritious white fish and spinach puree soup!