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LeCordon Bleu

Fish Soup

  • Preparation Time: 10 minutes minutes
  • Cooking Time: 45 minutes
  • Yield 4 servings

Ingredients

1 small onion
2 small carrots
2 medium leeks (white and pale green leaves only)
15 g (1/2 oz) butter
1 tablespoon olive oil
250 mil (8 fl oz) dry white wine
1 large pinch saffron threads or 1 sachet saffron powder
salt and freshly ground black pepper
500 g (1 lb) thick cod or haddock fillet, skin removed
500 g (1 lb) thick salmon fillet, skin removed
6-8 large scallops
250 g (8 oz) raw peeled tiger king prawns, thawed if frozen

To serve:
2 tablespoons chopped fresh dill
4 tablespoons cream or crème fraîche

Preparation

Thinly slice the onion, carrots and leeks. Melt the butter with the oil in a large saucepan or flameproof casserole.

Add the sliced vegetables, stir until well coated. Cover and cook over low heat for 15 minutes, stirring occasionally.

Stir in the wine and bring to a boil. Cook until evaporated,d then add 900 ml (3 1/2 cups) water and the saffron. Bring to a boil, season, cover and simmer for 15 minutes.

Cut the white fish and salmon into 5 cm (2 inch) cubes. Cut the scallops in half. Add the white fish and salmon to the soup and allow to barely simmer for 3 minutes.  Add the prawns and scallops and simmer for another 3 minutes. Remove from the heat.

To serve:  Sprinkle in half the dill and add the cream.  Shake the pan gently to mix without breaking up the fish. Serve Immediately, sprinkled with the remaining dill.

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