Potato and Mixed Fish Soup Recipe
Ingredients:2 tbsp vegetable oil
450g (1 lb) small new potatoes, scrubbed and halved
1 bunch of spring onions, sliced
1 yellow bell pepper, sliced
2 garlic cloves, crushed
225ml (1 cup) dry white wine
600ml (2 1/2 cups) fish stock
225g (1/2 lb) white fish fillet, skinned and cubed
225g (1/2 lb) smoked cod fillet, skinned and cubed
2 tomatoes, blanched, peeled, de-seeded and chopped
100g (3 1/2 oz) cooked and peeled prawns (shrimp)
150ml (3/5 cup) double cream
2 tbsp fresh basil leaves, finely shredded
Method:Heat the vegetable oil in a large, heavy-based saucepan. When hot add the halved new potatoes, sliced spring onions and bell pepper along with the garlic. Fry the mixture gently for 3 minutes, stirring frequently.
Now add the white wine and the fish stock and bring the mixture to a boil. Reduce to a simmer, cover and cook gently for about 12 minutes. Stir in the cubed fish and the tomato pieces. Bring back to a simmer and cook for about 10 minutes more, or until the fish is done through.
Now stir in the prawns and the cream. Cook for about 2 minutes then add the basil and cook for 1 minute more.
Divide the soup between four warmed bowls and serve.
For a healthier version, natural yoghurt can be substituted for the cream.
For hundreds more classic soup recipes, see the Celtnet Soup Recipes page with over 1000 recipes for different soups from across the globe.