Creamy seafood soup

More of a stew than a soup, this creamy meal in a bowl will not disappoint seafood fans. (my own recipe)

  • Ingredients
  • Method
  • Ingredients

  • 2 Red bell peppers finely diced
  • 2 Green bell peppers finely diced
  • 3 Tomatos finely diced
  • 1 Onion finely diced
  • 4 Cloves of garlic, minced
  • 5 Rashers of streaky bacon finely chopped
  • Peel on 1 lemon
  • Olive oil
  • 500g Mini or new potatoes cut in half (tinned new potatoes don’t work well)
  • 25cl dry white wine
  • 1½l Fish stock
  • 180g Raw king prawns (peeled)
  • 250g Mussels
  • 320g mixture of Salmon, haddock and smoked pollock, cut into chunks (or any fish of your choice)
  • 250g Mayonnaise (cheap vinegary mayo works best in this)
  • (You can make this without the shellfish as just a fish soup, also tastes great)
  • Method

      1. Heat a good splash of olive oil in a large soup pan, add the chopped bacon and garlic and fry on a moderate heat for around three minutes, stirring regularly until cooked.
      2. Once the bacon is cooked, add the peppers, tomatoes, onion and lemon peel and cook for around 10 minutes, stirring occasionally until everything is very soft.
      3. Remove the lemon peel and add the white wine and bring to a boil, turn it down to a simmer and leave to reduce by half.
      4. Once the wine is reduced by half, add in the fish stock and potatoes, bring back to the boil, then reduce to a simmer and leave for around 1 hour until the potatoes are nice and soft.
      5. Put mayonnaise into a bowl or jug, ladle in some of the liquid a little at a time, stirring until you have a thin consistency. Once the mayonnaise mixture is thin and water like, pour it into the pot and stir.
      6. Add the fish chunks and simmer for 2-3 minutes, then add the mussels and prawns and simmer for a further 2-3 minutes, stir and remove from the heat.
      7. Garnish with chopped parsley, a squeeze of lemon juice and crusty bread. (season to taste)

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