Ingredients

The following ingredients have 7 Servings
  • 1 1/2 pounds fresh sheepshead fillets (or any firm-fleshed white fish)
  • 1/2 cup chicken broth
  • 2 8- oz bottles clam juice
  • 1/2 teaspoon Italian hot pepper flakes
  • sea salt and pepper to taste
  • 2 small red potatoes diced in 1/2 inch pieces (about 1 1/2 cups ( no need to peel))
  • 2 medium leeks (white and light green parts only, halved lengthwise, rinsed well and thinly sliced (about 1 cup))
  • 2 large ribs celery (thinly sliced, about 3/4 cup)
  • 3 tablespoons unsalted butter
  • 1/2 cup all purpose flour
  • 2 cups whole milk
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • Sea salt and freshly ground black pepper
  • 1/2 cup corn  ((optional))

Instruction

  • Cut fish into chunks and set aside.
  • In a large Dutch oven, melt the butter over medium heat. Add the leeks and celery, and cook stirring, until veggies are tender, about 5 to 6 minutes. Add the flour and cook, stirring for about 2 minutes. You don't want the "raw" taste of flour.
  • Slowly whisk in the milk, broth, clam juice, hot pepper flakes, salt, pepper, and bring to a simmer. Add the potatoes and bay leaf, simmer gently until the potatoes are tender, about 10 to 12 minutes. The last two minutes of simmering add the sheepshead and the corn.
  • Finally add the cream, dill, and lemon juice, and cook until heated through, about 2 minutes. Season with the sea salt and the freshly ground black pepper or additional red pepper flakes.