They say simple ingredients make for the best dishes. This soup has simple ingredients, but will wow even the most discerning of taste buds.
2 ½ lbs cod fillets (fresh if possible)
8 ¾ cups cold water
2 tbsp salt
1 tbsp whole Tellicherry peppercorns
1 bay leaf
4 tbsp unsalted butter
½ cup all-purpose flour
¼ cup white port
Handful parsley, roughly chopped
Cut the cod fillets into 1-inch cubes, and put into a large stock pot. Pour in the water then add the salt, peppercorns and the bay leaf. Bring everything to a boil, and let it simmer half-covered for 1 hour. Strain the fish, reserving the stock in a large bowl or pitcher, and discard the bay leaf.
Melt the butter in the same stock pot. Add the flour, and cook for 3 minutes while constantly whisking. Slowly whisk in the fish stock to stop lumps forming. Stir in the port, and season with salt and pepper to taste. With a fork, break the cooked cod into flakes, and add to the soup. Garnish with the parsley.