• 2 Red bell peppers finely diced
  • 2 Green bell peppers finely diced
  • 3 Tomatos finely diced
  • 1 Onion finely diced
  • 4 Cloves of garlic, minced
  • 5 Rashers of streaky bacon finely chopped
  • Peel on 1 lemon
  • Olive oil
  • 500g Mini or new potatoes cut in half (tinned new potatoes don't work well)
  • 25cl dry white wine
  • 1ýl Fish stock
  • 180g Raw king prawns (peeled)
  • 250g Mussels
  • 320g mixture of Salmon, haddock and smoked pollock, cut into chunks (or any fish of your choice)
  • 250g Mayonnaise (cheap vinegary mayo works best in this)
  • (You can make this without the shellfish as just a fish soup, also tastes great)


  • STEP 1
    Heat a good splash of olive oil in a large soup pan, add the chopped bacon and garlic and fry on a moderate heat for around three minutes, stirring regularly until cooked.
  • STEP 2
    Once the bacon is cooked, add the peppers, tomatoes, onion and lemon peel and cook for around 10 minutes, stirring occasionally until everything is very soft.
  • STEP 3
    Remove the lemon peel and add the white wine and bring to a boil, turn it down to a simmer and leave to reduce by half.
  • STEP 4
    Once the wine is reduced by half, add in the fish stock and potatoes, bring back to the boil, then reduce to a simmer and leave for around 1 hour until the potatoes are nice and soft.
  • STEP 5
    Put mayonnaise into a bowl or jug, ladle in some of the liquid a little at a time, stirring until you have a thin consistency. Once the mayonnaise mixture is thin and water like, pour it into the pot and stir.
  • STEP 6
    Add the fish chunks and simmer for 2-3 minutes, then add the mussels and prawns and simmer for a further 2-3 minutes, stir and remove from the heat.
  • STEP 7
    Garnish with chopped parsley, a squeeze of lemon juice and crusty bread. (season to taste)

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