Peel potatoes and onions and chop in small pieces. Put in water to cover. Salt and pepper to taste. Cook until just about tender. Add 1 cup of heavy whipping cream, 1 cup of half and half and 1 cup of milk. In a skillet, melt butter on medium heat; do not burn. Add chunks of any firm fish that filets nice, such as walleye or cod, making sure there is no skin on them. Saute' until fish starts to flake. Lift gently into the potato broth. When ready to serve, put 1/2 to 1 teaspoon butter in the bottom of each bowl. Ladle in soup and sprinkle with coarse black pepper. If you dont like it this creamy, you may add 1 can of chicken broth and skip some of the cream and butter.
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