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.


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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