Haddock soup

Recipe from: 7/2/1998 12:00:00 AM
Ingredients 12
Servings 0
Time

Ingredients

  • 500
    g
    frozen haddock
  • 1
    Litres
    milk
  • black pepper
  • 1
    sprig parsley
  • 1
    onion, halved
  • 2
    hard-boiled eggs
  • 15
    ml
    cornflour
  • 30
    ml
    milk
  • 7
    ml
    lemon juice
  • 1
    lemon, grated rind
  • 15
    ml
    chopped fresh parsley
  • tabasco sauce to taste
 

Method

 
Dice the fish and place in a large saucepan with the milk. Season generously with black pepper and add the sprig of parsley and onion. Bring to the boil and simmer for 10 minutes until the fish is done and flakes easily. Remove the fish, onion and parsley from the saucepan using a slotted spoon. Discard the onion and parsley and process the fish in a food processor. Add the eggs, process and return the fish mixture to the saucepan. Stir in the cornflour blended with 30 ml (2 T) milk, lemon juice, rind and parsley and season with a dash of tabasco sauce. Heat until the soup thickens slightly and season to taste with salt and black pepper. Serve hot with fresh bread.
 

Read more on: fish/seafood  |  soup
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.