My sister was over for a few days and she asked me to let her have my personal recipe for a brilliant fish soup. This soup can be served as a chowder — a thick creamy soup with lots of chunks — or you can blitz it and serve it as a ‘Cream of Fish Soup’. I prefer the stewy style
- 60 gms butter
- 1 small leek finely chopped
- 1 large carrot peeled finely chopped
- 1 celery stalk finely chopped
- 1 potato peeled and chopped into sugar cube size.
- ½ litre of fish stock
- A glass of white wine
- 300 gms white fish fillet cut into pieces
- 200 gms salmon in pieces
- 250 gms mussels cleaned and de bearded.
- 200 gms large peeled uncooked prawns
- 125 ml cream
- Chopped parsley
- salt and black pepper
Step by Step Instructions
Melt the butter in a pan and add the chopped vegetables. After a few minutes add the white wine; place the mussels in the pan and cover. When the mussels have opened, remove from the pan and take out of the shells and put aside
Add the fish and shellfish to the mix and if necessary a little more stock. Put in the chopped parsley.
Finally add the cream, and the cooked mussels heat through and do not boil hard: Season with salt and black pepper as required.
If you feel that the soup is too runny — as you chose not to use flour — add some corn flour mix
Serve with crusty bread.
If you are going to use flour sprinkle a tablespoon of flour into the vegetables and stir into the mix until absorbed then gently add the warm fish stock If you do not have stock dissolve two fish stock cubes into hot water.
(If not using flour just add the stock to the vegetables)
Cook for a further five minutes.