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Fish Soup Recipe
Smoked Fish soup Recipe /Chowder
This is one soup that can most certainly be used for a main meal. This nourishing and substantial soup makes use of smoked haddock, a tasty and versatile fish which is also good poached and served with a knob of butter. You can also make into chowder using bacon and sweetcorn.
450 g (1lb) smoked haddock fillet
225 g ( 8oz) potatoes, peeled and cut
Into 1 cm (½ inch) dice
2 medium onions, skinned and sliced
50 g (2oz) butter
30 nl ( 2 level tbsp) flour
175 g (6 oz) carrot, peeled and coarsely
Grated
150 ml ( ¼ pint) fresh single cream
Salt and freshly ground pepper
Chopped fresh parsley to garnish
1. Simmer the fish in 1.1 litres (2 pints) water for 10 minutes until tender, drain reserving the liquid. Flake coarsely.
2. Sauté the onion in the butter until soft then stir in the flour. Gradually add the strained fish stock and bring to the boil, stirring, add the potatoes and the coarsely grated carrot simmer for about 10 minutes until the vegetables are tender.
3. Stir in the fresh cream and flaked fish, season well and heat to serving temperature. Do not boil. Garnish with lots of chopped parsley.
Corn Chowder
Substitute 100g (4 oz) streaky bacon and a 350 g (11 ½ oz) can drained sweet corn for the fish.
Serves 4
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