SERVES 4 AS A MAIN COURSE, OR 6 AS A STARTER. This is a seafood-lover’s soup. It makes an excellent starter course at a special dinner, or is a wholesome meal on its own when served with some homemade crusty bread.
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600ml milk
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200g haddock
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200g whiting or other white fish
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Salt and black pepper to taste
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Pinch grated nutmeg
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1 tablespoon butter
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1 medium onion, chopped finely
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2 garlic cloves, chopped
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1 tablespoon plain flour
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600ml fish stock (see
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2 tablespoons lemon juice
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½ small glass of dry white wine
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300g cooked, peeled prawns, defrosted if frozen
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100g mussels
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1 tablespoon chopped fresh parsley
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4 tablespoons single cream
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Step 1:
Poach the haddock and other white fish in the milk for 5 minutes with some salt and black pepper and the nutmeg.
Step 2:
Strain the fish, retaining the milk. Flake the fish and check for any bones.
Step 3:
In a large pan, melt the butter and fry the onion gently, without browning, until they are soft. Add the garlic and stir.
Step 4:
Remove from the heat and stir in the flour. Place back on the heat and gradually add the poaching milk and the stock or water, stirring with a wooden spoon until all the liquid is combined with the flour mixture.
Step 5:
Add the lemon juice and wine; stir these in vigorously. Raise the heat to bring the soup to boiling point, then turn down to a low simmer. Check the seasoning and adjust if necessary.
Step 6:
Add the flaked fish, prawns, mussels and half of the parsley. Simmer for 5 minutes. Stir in the cream and serve garnished with the rest of the parsley.
Like The Article? Buy The Book!This article originally came from the book 'Good Home Cooking' at
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