Potato And Fish Soup Recipe

This Potato and fish soup recipe is a great favourite for using leftover seafoods and fish. Its aroma is heavenly and the taste even better!

This is great for using all the unwanted fish fillets and seafood leftover.

Ingredients

2 tbsp vegetable oil

450 g small new potatoes, halved

1 bunch spring onions, sliced

1 yellow pepper, sliced

2 garlic cloves, crushed

225 ml/8 fl oz dry white wine

600 ml/1 pint fish stock

225 g white fish fillet, skinned and cubed.

225 g smoked cod fillet, skinned and cubed

2 tomatoes, peeled, seeded and chopped

100 g peeled cooked prawns or shrimp

150 ml/ ¼ pint double cream

2 tbsp shredded fresh basil

 Heat the vegetable oil in a large saucepan and add the halved potatoes, spring onions and pepper and the garlic. Sauté gently for 3 minutes.

 Add the wine and fish stock and bring to the boil. Reduce the heat and simmer for 0-15 minutes.



 Add the cubed fish fillets and the tomatoes to the soup and continue to cook for 10 minutes or until the fish is cooked.

 Stir in the prawns, cream and shredded basil and cook for 2-3 minutes. Pour into warm serving bowls and serve.

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