A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal
Nutrition and extra info
Nutrition: per serving
- kcal 422
- fat 19g
- saturates 6g
- carbs 21g
- sugars 9g
- fibre 4g
- protein 41g
- salt 2.3g
Ingredients
- 1 tbsp vegetable oil
- 1 large article" data-tooltip-w >onion, chopped
Onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
New potatoes
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
Parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Method
Heat 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.
Pour 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.
Add the mace, cayenne pepper and some seasoning, then stir in the milk.
Tip 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.
