Cream of Fish Soup

Ingredients

White Sauce

• 25 g butter
• 25 g flour
• 550 ml fish stock
• salt
• white pepper
• 1 garlic clove, crushed

Soup

• 450 g cooked white fish fillets, skinned de boned, flaked
• 175 g peeled prawns (shrimp)
• salt
• white pepper
• 75 ml cream
• 50 g butter

Directions

1. 1

   Melt the butter and stir in the flour. Cook for 1 minute, then pour in the stock and stir away from the heat.

2. 2

   Season with salt and pepper, then add the crushed garlic, cover the pan and simmer for 10 minutes.

3. 3

   Reserve a few prawns for garnish, then pound the rest in a mortar and pestle.

4. 4

   Add the fish and pounded prawns to the sauce and simmer covered for a further 10 minutes.

5. 5

   Puree the soup in a blender, food processor or use a stick blender.

6. 6

   Return the soup to the saucepan checking the seasonings, add salt and pepper if necessary.

7. 7

   Add the cream to the soup and reheat gently.

8. 8

   Serve garnished with the reserved prawns.