It seems like the yellow perch keep biting through the winter ice and on into spring. This sweet little fish from the cold spring waters makes a very tasty bisque-type soup. Perch can be prepared as “poor man’s shrimp” and this soup recipe earns the moniker of “poor man’s lobster bisque”. It tastes rich and delicious
Perch Bisque
Ingredients:
- 1 lb. skinless, boneless perch fillets
- 1 cup chopped onions
- 1 cup chopped leeks
- 1 Tbsp olive oil
- 2 cups diced fresh tomatoes or canned
- Handful of fresh parsley
- 2 garlic cloves, crushed
- ½ cup chopped celery
- 2 cups fish stock (can make with the perch bones/heads)
- 2 cups white wine
- 1 pinch of saffron
- ½ tsp thyme, dried
- 2 bay leaves
- 1 tsp salt or to taste
- Dash of pepper
- Dash of white pepper
- 2 Tbsp tomato paste
- 1 ½ cups heavy cream
- 1 Tbsp Pernod or Jägermeister liquor
Directions:
In a large sauce pot or Dutch oven sauté leeks and onion in olive oil until soft, but not browned. 
Add tomatoes, parsley, garlic, and celery and continue to cook a stir a bit for about 2 more minutes. 
Add the fish stock, white wine, saffron, thyme, and bay leaves. Simmer for about 20 minutes. Add the fish and tomato paste.
Raise the heat to bring the mixture to a boil and boil for about 5 minutes- you want the fish to break apart. Remove the bay leaves.
Use an immersion blender and blend the soup in the pot or blend in small batches in a blender. Soup does not have to be perfectly smooth because a bit of texture from the fish and vegetables is desirable in this soup.
Add the cream and the Pernod or Jägermeister. Simmer for a few minutes, but do not boil. Taste and adjust seasoning with salt and pepper to taste. Serve with crusty bread or big croutons. Serves about 6.
