Comfort in a bowl.
Ingredients
Serves: 6
Prep Time: 30-40 mins
- 500g mixed natural smoked fish such as hake, haddock & cod
- 75g onion - finely diced
- 2 cloves garlic - chopped
- 25g butter
- 1 tbsp olive oil
- 2 sticks celery - diced
- 1 large carrot - peeled and diced
- 2 rooster potatoes - peeled and diced
- 2 smoked streaky rashers - finely chopped
- 100 mls dry white wine
- 280mls fish stock
- 130mls cream
- 2 tbsp chopped parsley
- 1 tbsp chopped dill
- 1 tsp wholegrain mustard
- Juice and zest of 1 lemon
- Salt & pepper to taste
Method
- In a medium pot add the olive oil and butter. When melted add the bacon and cook until crispy. Add the celery, carrot, onion and garlic and cook until soft but not coloured. Add the potatoes and mix with the other ingredients. Cook for a couple of minutes. Add the white wine and reduce by half.
- Add the fish stock and cream. Bring to a low simmer and reduce until all the vegetables are just cooked. Add your mixed fish and cook for a few mins until the fish is cooked but not broken up. If you have some other smoked fish or seafood like mussels or oysters add them at this point and heat them through.
- Finally add the parsley, dill, mustard, lemon zest and juice. Season with salt and pepper and serve with brown bread or nice crusty baguette.
