A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal
1 tbsp vegetable oil
1 large onion, chopped
100g streaky bacon, chopped
1 tbsp plain flour
600ml fish stock, made from 1 fish stock cube
225g new potato, halved
pinch mace
pinch cayenne pepper
300ml milk
320g pack fish pie mix (salmon, haddock and smoked haddock)
4 tbsp single cream
250g pack cooked mixed shellfish
small bunch parsley, chopped
crusty bread, to serve
STEP 1
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.
STEP 2
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.
STEP 3
Add the mace, cayenne pepper and some seasoning, then stir in the milk.
STEP 4
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.