1 Sauté onions in oil and butter, add wine: Heat oil and butter within the backside of a giant pot (6-qt) on medium warmth. Add the onions and prepare dinner till softened, about 5 minutes.
Add the wine, if utilizing, and switch up the warmth, prepare dinner, uncovered till the wine reduces by half. (If not utilizing wine, add 1/four cup of water with the clam juice.)
2 Add potatoes, clam juice, spices, then simmer: Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice. (The potatoes ought to be simply barely lined with the liquid within the pot. If not, add water in order that they’re.)
Bring to a simmer, then decrease the warmth to medium and prepare dinner, lined, till the potatoes are nearly carried out, about 10-15 minutes.
three Heat cream: In a separate pot, warmth the cream till steamy (not boiling).
four Add fish to soup, add scorching cream: Add the fish to the pot of potatoes and add the heated cream. Return to the range. Cook on low warmth, uncovered, till the fish is simply cooked via, about 10 minutes.
Keep your eye on the warmth! If you might be utilizing straight heavy cream you ought to be extra simply in a position to keep away from curdling, even when the soup begins to boil. But if you’re substituting mild cream, half and half, or milk, the combination will seemingly curdle if it will get close to boiling level (one of many causes I like utilizing straight heavy cream).
Keep the temperature in order that it barely will get steamy, however not simmering.
When the fish is simply cooked via, take away from warmth.
Mix within the parsley. The flavors will enhance if the soup rests 30 minutes earlier than serving.
Serve with crusty bread or oyster crackers (not for gluten-free model).