Fry bacon in a large saucepan, remove and set aside. Sauté onion in a little fat until soft. Add fish stock, potatoes and spices and simmer until potatoes are soft. Cook fish for five minutes, add milk and whipped cream and season. Turn off stove and let soup stand for one hour.
To serve, heat repeatedly (do not make), add a little butter and garnish with the bacon and paprika powder.
This mild fish soup is said to have been President John F. Kennedy’s favorite dish.
Our tip: Use bacon with a subtle smoky note!
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