Fish Soup for a Rainy Day

• 4 tablespoons butter
• 4 tablespoons flour
• 5 cups fish stock (see recipe)
• 1 cup dry white wine
• 1 cup clam juice
• 1 1/4 cups creme fraiche
• 1 1/4 cups heavy cream
• 1 large carrot, peeled and cut into julienne strips
• 1 small celery root, peeled and cut into julienne strips
• 5 scallions, green part only, cut into half-inch slices
• 5 cups spinach leaves, coarsely chopped
• 1 teaspoon sugar
• Salt and freshly ground white pepper to taste
• 2 pounds skinless, boneless whitefish like cod, flounder, turbot or catfish, cut into 3/4-inch chunks
• 30 mussels (optional)
• 3 tablespoons chopped chives

1. Melt the butter in a large soup pot over medium heat.
2. Stir in the flour and cook, stirring constantly, for 3 minutes.
3. Stir in the fish stock, bring to a boil and boil for 5 minutes, stirring occasionally.
4. Stir in the wine, clam juice, creme fraiche and cream.
5. Reduce the heat to a simmer.
6. Add the carrot and celery root and cook 2 minutes.
7. Add the scallions, spinach and sugar.
8. Season to taste with salt and pepper.
9. Add the fish (and mussels, if using).
10. Cook for 3 minutes, or until the mussels open.
11. Ladle the soup into bowls, sprinkle with chives and serve immediately.

butter, flour, fish stock, white wine, clam juice, creme fraiche, heavy cream, carrot, celery root, scallions, spinach leaves, sugar, salt, skinless, mussels, chives

Taken from cooking.nytimes.com/recipes/11166 (may not work)