Seafood soup

Recipe from: 9/28/2000 12:00:00 AM
Ingredients 17
Servings 6
Time

Ingredients

  • 125
    g
    streaky bacon, shredded
  • 2
    medium onions, finely chopped
  • 3
    stalks celery, finely chopped
  • 2
    leeks, washed and sliced into thin rings
  • 2
    cloves garlic, crushed
  • 3
    potatoes, peeled and cubed
  • 500
    ml
    chicken stock
  • 500
    ml
    water
  • 425
    g
    seafood soup
  • 500
    ml
    milk
  • 500
    g
    haddock fillets, cubed
  • 10
    ml
    Worcestershire sauce
  • salt and freshly ground black pepper to taste
  • finely grated lemon rind
  • 45
    ml
    fresh parsley, finely chopped
  • 50
    ml
    cream
  • fresh dill or fennel
 

Method

 
Fry the bacon in a large heavy-based saucepan until done. Add the onions, celery, leeks and garlic, and stir-fry until tender and fragrant. Meanwhile, cook the potato cubes in the chicken stock and water until just tender. Add the potatoes and stock to the bacon and vegetables in the heavy-based saucepan. Add the can of seafood soup with the milk and haddock. Heat until the mixture comes to the boil, reduce the heat and simmer until the fish flakes easily with a fork. Simmer for three minutes more, until the soup has thickened slightly and tastes done. Season with Worcestershire sauce, salt and pepper, lemon rind and chopped parsley. Serve in soup bowls or mugs with a swirl of cream. Garnish with fresh dill or fennel and serve with crusty French bread.
 

Read more on: fish/seafood  |  soup
 

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