Creamy seafood soup
- Preparation and cooking time
- Total time
- More effort
- Serves 6
More of a stew than a soup, this creamy meal in a bowl will not disappoint seafood fans. (my own recipe)
- 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
- 1ÃÂ½l 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 1Heat 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 2Once 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 3Remove 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 4Once 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 5Put 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 6Add 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 7Garnish with chopped parsley, a squeeze of lemon juice and crusty bread. (season to taste)