This recipe from my mum has been on and off the restaurant menu for as long as I can
remember. It’s actually very filling and more like a stew than a soup. Use the very best quality
fish and shellfish for the best flavour.
Serves 6
1 tbsp rapeseed oil
15g (½ oz) butter, softened
2 celery sticks, cut into 1cm (½in) dice
1 small onion, cut into 1cm (½in) dice
1 carrot, cut into 1cm (½in) dice
1 large potato, cut into 1cm (½in) dice
½ small leek, cut into 1cm (½in) dice
1 tbsp plain flour
150ml (¼ pint) dry white wine
300ml (½ pint) fish stock (page 226)
100g (4oz) skinless salmon fillet, cut into cubes
100g (4oz) natural smoked haddock or cod fillet, cut into cubes
100g (4oz) cooked mussel meat
100g (4oz) cooked peeled prawns
150ml (¼ pint) cream
1 tsp chopped fresh flat-leaf parsley
1 tsp chopped fresh dill
sea salt and freshly ground black pepper
Heat the oil in a large pan over a medium heat and then add the butter. Once it stops
sizzling, tip in the celery, onion, carrot, potato and leek and cook for 5 minutes, or until
softened but not coloured. Add the flour and cook on a low heat for 2 minutes, stirring
continuously. Season to taste.
Gradually pour the wine into the pan and allow it to bubble down, stirring continuously,
then add the stock and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in
the salmon and smoked haddock or cod and simmer for 5 minutes, then add the mussel
meat, prawns and cream and simmer for another 2–3 minutes, until warmed through. Stir
in the herbs and season to taste.
To serve, ladle the soup into warmed bowls and serve with the wheaten bread. Click here for Neven’s Wheaten Bread Recipe.