A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes – a hearty meal
Prep:15 mins
Serves 4
1 tbsp vegetable oil1 large onion, chopped100g streaky bacon, chopped1 tbsp plain flour600ml fish stock, made from 1 fish stock cube225g new potato, halvedpinch macepinch cayenne pepper300ml milk320g pack fish pie mix (salmon, haddock and smoked haddock)4 tbsp single cream250g pack cooked mixed shellfishsmall bunch parsley, choppedcrusty bread, to serve
STEP 1Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.STEP 2Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.STEP 3Add the mace, cayenne pepper and some seasoning, then stir in the milk.STEP 4Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.
