Chef Cathal Armstrong of Restaurant Eve in Alexandria, Virginia, shared this recipe as part of a St. Patrick's Day feast he created exclusively for Epicurious. He recommends pairing the soup's complex flavors with a Riesling, but says you also can't go wrong with a pint of Guinness.

　　

Ingredients

Makes 8 to 10 servings

　　10 sprigs fresh rosemary

　　20 sprigs fresh thyme

　　2 whole dried bay leaves

　　12 whole black peppercorns

　　2 tablespoons unsalted butter

　　2 large leeks, white and pale green parts only, cut into 1/2-inch pieces (about 2 cups total)

　　1 large fennel bulb, cut into medium dice (about 2 cups total)

　　2 quarts heavy cream

　　1 pound smoked haddock, flaked (about 2 cups total)*

　　2 tablespoons minced fresh dill

　　*If smoked haddock is unavailable, substitute smoked cod or mackerel. Alternatively, use fresh haddock, cod, or halibut, cut into 1-inch pieces (about 2 cups total).

　　

Special Equipment

10- by 10-inch square of cheesecloth, kitchen string

　　

Step 1

Wrap the rosemary, thyme, bay leaves, and peppercorns in the cheesecloth and secure with the kitchen string. Set aside.

　　

Step 2

In a medium saucepan over moderate heat, melt the butter. Add the leeks and fennel and sauté, stirring occasionally, until softened, 8 to 10 minutes. Add the heavy cream and bring to a boil. Reduce heat to low, add the herb package, and simmer until the soup is reduced by about one third, 20 to 25 minutes. Add haddock, cover, and simmer an additional 5 minutes. Season to taste. Divide soup among 8 bowls, making sure to evenly distribute the fish and vegetables. Sprinkle each dish with dill and serve immediately.