If you feel like a creamy soup… but something other than creamed corn or bacon and pea, make this hearty broth filled with delicious seafood.
Category
Dinner
Servings
4
Prep time
30 minutes
Cook time
1 hour
If you feel like a creamy soup… but something other than creamed corn or bacon and pea, make this hearty broth filled with delicious seafood.
Ingredients
- 4 sticks celery, diced
- 2 small brown onions, diced
- 2 corn cobs, corn removed
- 20g butter
- 3 potatoes, diced - keep the skin on
- 1 tbsp old bay
- 2 bay leaves
- 500ml fish stock
- 750ml milk
- 80g flour
-
600g fish/seafood (use what’s good - white fish, salmon, prawns, scallops all work well)
- Parsley, chiffonade
- Salt and pepper to taste
- Brioche to serve
Directions
Add the butter to a large pot over a medium-high heat.
- Once melted, add the celery and onions and sauté for 4-5 minutes.
Season with salt and pepper and add the old bay and bay leaves.
- Next, add the potatoes and fish stock.
- In a separate bowl, whisk the flour into the milk.
- Add the corn to the pot, followed by the milk.
- Bring to a simmer and cook over a medium-low heat for 15 minutes, stirring frequently.
- Add the raw fish to the pot and simmer on low for 10 minutes.
- Finish with the parsley and serve with toasted Brioche bread.
