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Ingredients
- 2 cups Florida Orange Juice
- Florida Orange zest, for garnish
- 2 cups vegetable stock
- 1 cup white wine
- 4 tbsp. butter, divided
- 1 tbsp. garlic, minced
- 2 cups leeks, chopped
- ½ cup flour
- 12 oz. smoked whitefish, cleaned and cut into 1-inch pieces
- 2 cups potatoes, chopped
- 1 cup cooked wild rice
- 1 cup heavy cream
- 1 tbsp. fresh thyme, chopped
- 1 bay leaf
- 3 tbsp. parsley
- 1 tbsp. lemon juice
- Fresh dill, for garnish
Instructions
- Combine Florida Orange Juice, vegetable stock and white wine in a saucepan and bring to a simmer. Remove from heat and keep warm.
- In a large saucepan, cook 2 tablespoons of butter and the garlic over medium heat for 1 to 2 minutes, until butter is melted. Do not brown garlic.
- Add leeks and cook until tender. Add remaining 2 tablespoons of butter and cook until melted.
- Sprinkle flour over leeks and stir until flour and butter are combined to make a roux.
- Add Florida Orange Juice mixture to leek mixture, ⅓ at a time, stirring well to incorporate before each addition.
- Add smoked whitefish, potatoes, wild rice, heavy cream, thyme and bay leaf. Simmer over low heat for 20 to 25 minutes, until potatoes are tender. Remove bay leaf.
- Add parsley and lemon juice and serve immediately. Garnish with Florida Orange zest and dill.
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