Cod and Cumin Soup

No no, really, it's delicious! Just try it! This is a slightly modified version of a recipe that I found in a French diet book (I know, right? but trust me) and it is very unusual in a very good way.

Ingredients:

• 1 tbsp butter
• 2 bunches green onions (or leeks. But leeks can be expensive, and green onions are DELICIOUS), thinly sliced
  
• 2 cups chicken broth or bouillon (or fish bouillon, or vegetable, whatever's on hand)
• 1 cup almond milk (or regular milk, but almond milk is amazing in almost every soup ever, people!)
• 1/4 tsp cumin
• 1 bay leaf (optional. I usually forget to add it.)
• 1 lb (approximately) cod fillet. Or haddock; that's what the recipe originally called for.
• 1 lb (approximately) potatoes, peeled and diced. I like those little redskin potatoes, but use what you have.

Melt the butter in a pot big enough to hold the soup. Add the green onions and/or leeks and cook until translucent but not browned. Or just a little bit browned. This is a very forgiving recipe.

Add the broth, milk, bay leaf, and cumin and lower the heat. This is your poaching liquid. Have you ever poached fish? It's not at all scary. Add your fish to the liquid and bring it to just below a simmer. You should see very few bubbles, but you should see one or two every now and then. Now let the fish sit in that very-slightly-bubbly liquid for about six minutes. Remove it, check to make sure that it flakes like cooked fish, and set aside. You can poach your fish in two batches if you don't have room for all in one go.

Now bring that liquid back to a boil and add your potatoes. Simmer until tender, take off the heat, and add the fish back in.

Serve as an appetizer or main dish. Definitely serve with crusty bread.