Cream of Fish Soup

This is worth making your own fish stock for. Any white fish fillets can be used.

• Ready In: 45 mins
• Serves: 4

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. Melt the butter and stir in the flour. Cook for 1 minute, then pour in the stock and stir away from the heat.
2. Season with salt and pepper, then add the crushed garlic, cover the pan and simmer for 10 minutes.
3. Reserve a few prawns for garnish, then pound the rest in a mortar and pestle.
4. Add the fish and pounded prawns to the sauce and simmer covered for a further 10 minutes.
5. Puree the soup in a blender, food processor or use a stick blender.
6. Return the soup to the saucepan checking the seasonings, add salt and pepper if necessary.
7. Add the cream to the soup and reheat gently.
8. Serve garnished with the reserved prawns.