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Creamy Shellfish Soup

You can make your own fish stock or dissolve half of a fish stock cube in water.
Buy fresh or frozen cockles for this filling recipe. The variety packed in brine or vinegar will spoil the soup's taste.

ingredients

serves 6 - 8
90 g (3 oz) rindless streaky bacon, diced
2 medium onions, finely diced
15 ml (1 tbsp) flour
6 medium potatoes, peeled and cubed
Salt and pepper
2 pints milk
140 ml (1/4 pint) fish stock
280 ml (1/2 pint) single cream
450 g (1 lb) fresh or frozen cockles
Chopped parsley (optional)

method

1. Place the diced bacon in a large, deep saucepan and cook slowly until the fat is rendered. Turn up the heat and brown the bacon. Remove it to paper towel to drain.

2. Add the onions to the bacon fat in the pan and cook slowly to soften. Stir in the flour and add the potatoes, salt, pepper, milk and fish stock.

3. Cover and bring to the boil and cook for about 10 minutes, or until the potatoes are nearly tender. Add cockles to the soup along with the cream and diced bacon. Cook a further 10 minutes, or until the potatoes and cockles are tender. Add the chopped parsley, if desired, and serve immediately.

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