Sheepshead Soup

• Sheepshead(or any mild fish)

• 2 tbsp. Butter

• 1 onion, finely chopped

• 4 small potatoes cut and diced

• 1 cup heavy cream

• 2 ½ cup milk

• 2 tbsp freshly chopped parsley

• Lemon juice, Salt & pepper, 1 tsp Dill

Put ½ of the fish in a large frying pan and cover ½ with boiling water, leave covered for 10 minutes on simmer and take off. Heat butter and onion in a saucepan for 10 minutes until softened. Add milk, bring to a simmer then add potatoes. Cook 10 more minutes and add fish, and 1 cup of water from fish, cook 10 more minutes.

Remove 1/3 fish and potatoes and put in food processor mix until smooth. Return to soup with cream, parsley, dill and salt & pepper. Reheat slowly and serve.