This is even better if you make your own fish stock from the frames of white fish. This recipe is for a substantial soup for four people. We upped the quantities of the solid ingredients and it became a main meal for three. Use a variety of seafood: 350g serves four. We used a salmon fillet, two whiting fillets, a smoked pouting, a handful of prawns, a handful of frozen mussel and a few frozen clams. The inclusion of some smoked fish makes all the difference.
- 4 rashers of bacon
- 1 large onion, chopped
- 1tbs oil
Heat the oil in a deep pan and fry the bacon and onion until the onion is transparent and the bacon looks cooked.
- 1-2 tbs plain flour
Stir in. Use more if you like a thicker soup, less if not.
- 600ml fish stock (use a cube if you don’t have your own)
- 250g new potatoes, quartered
Add to your pan, cover and simmer 15 minutes until the potatoes are cooked.
- 300ml milk
- Pinch of ground mace
- Pinch of cayenne pepper
- Mixed fish fillets cut into chunks
Bring to the boil and simmer for four minutes.
- Shellfish, prawns
- 4 tbs cream
Simmer for another minute. Serve in deep bowls garnished with chopped parsley and with crusty bread on the side. You may need to adjust the seasoning depending on the seasoning in your stock and smoked fish. This was rated 10/10 in a recent family meal.