- 2 tbsp olive oil
- 1 onion, sliced
- 4 medium-sized potatoes, peeled and diced
- 2 tbsp plain flour
- 1.25 litres fish stock or vegetable stock
- 125ml white wine
- 1 bay leaf
- 3 sprigs of fresh thyme
- 500g firm white fish fillets
- 250g smoked fish fillets (haddock or cod)
- 500g medium-sized uncooked prawns, peeled and deveined
- 250ml cream or milk
- 2 tbsp chopped flat-leaf parsley
- Heat the olive oil in a large saucepan. Add the onion and potatoes and cook gently, without browning, until the onion is soft and translucent. Sprinkle over the flour and cook, stirring, for 1 minute.
- Add the stock, wine, bay leaf and thyme and stir until smooth. Bring to the boil, reduce the heat and simmer for 20 minutes, or until the potatoes are soft. Remove the bay leaf and thyme.
- Skin the white fish fillets and cut into bite-sized chunks. Break the smoked fish into bite-sized pieces. Add the fish and prawns to the saucepan and simmer for 3-4 minutes, or until the fish is opaque and the prawns have turned pink.
- Stir in the cream or milk and heat slowly without bringing to the boil. Season well with salt and freshly ground black pepper. Sprinkle over the parsley or chervil and serve.
Its easy to make this ahead of time. Just cook the soup up to end of Step 2. When ready to serve, proceed from the beginning of Step 3.