Recipe from Janella Purcell
A simple and delicious fish soup
made with smoked haddock, potatoes, stock, and parsley. This creamy haddock
soup is the perfect dinner or appetizer
Ingredients:
350 g smoked cod or smoked haddock (undyed)
1 Bay Leaf
1 tbsp Olive Oil
1 tbsp Omega Spread
1 Onion, finely chopped
1 Leek, halved lengthways and thinly sliced
2 Celery sticks, thinly sliced
1 Sweet corn, kernels removed
2 Potatoes, diced
2 Garlic cloves, chopped
2 tbsp Chopped fresh thyme or ½ tsp dried thyme
1 cup Soy Milk
1 cup Fish stock
500 ml Water
Sea salt (optional)
1/2 cup Chopped Parsley
Preparation:
Place the fish in a deep, wide pan with the bay leaf and
500ml water. Cover and simmer for 2 minutes. Turn off the heat and leave to
stand, covered, for a further 5 minutes. Drain, reserving the liquid, then
flake the fish.
Heat the oil and Omega Spread in a deep soup pot then add
the vegetables and garlic and fry over a medium heat until they start to
soften. Now add the thyme and the reserved cooking liquid and bring to the
boil. Reduce the heat and simmer for 10 minutes until the vegetables have
softened.
Take out half of the soup and puree then return to the pan
with the milk, fish and stock. Simmer for 3 minutes, taste and season if
needed.
To serve sprinkle with chopped parsley.
Sprinkle with a pinch of cayeene (optional).
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