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Cream Of Seafood Soup
Ingredients
- 200 gm fish fillets
- 100 gm scallops
- 200 gm prawns, raw
- 100 gm seafood "extender"
- 2 x onions, medium
- 1/2 x leeks
- 750 ml fish stock
- 100 ml vermouth, dry
- 1 x lemon
- 50 gm butter
- 50 gm flour, plain
- 100 ml cream salt, pepper chives, minced
Directions
- Rinse seafood, clean and dice 1 cm cubes.
- Finely slice white part of leek and onions.
- Heat the butter in a heavy bottommed saucepan, add in the onions and leeks, and saute/fry gently for 3 min till soft.
- Add in the flour and cook gently for 2 min, stirring constantly. Remove from the heat and allow to cold slightly. Gradually whisk in the fish stock, and bring to the boil stiring constantly to ensure a smooth texture. Simmer gently for about 15 minutes. Puree in a liquidiser and return to saucepan.
- Add in the diced seafood, vermouth, cream and lemon juice, bring to the boil and poach seafood gently in the warm soup for 3-4 min.
- Serve immediately sprinkled with minced chives.
- You can also use a can or possibly packet of "cream of celery" soup in place of fish veloute.
- Seafood 'extender' is available from fish shops.
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