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Seafood Soup

Calories 245 per portion,
Preparation time 15 minutes,
Cooking time 30 minutes

ingredients

serves 6
600 ml (1 pint) water
350 g (12 oz) haddock
1 bay leaf
1 lemon, cut into wedges
salt and pepper
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon oil
25 g (1 oz) plain flour
600 ml (1 pint) milk
350 g (12 oz) cooked peeled prawns and bottled mussels (mixed)
3 teaspoon ground mace
2 tablespoons lemon juice
2 tablespoons dry white wine (optional)
4 tablespoons single cream
croutons to garnish

method

1. Bring the water, haddock, bay leaf, lemon wedges and seasoning to the boil and simmer gently for 15 minutes.

2. Drain the fish, reserving the cooking liquid. Discard the bay leaf and lemon wedges. Skin, bone and flake the fish.

3. In a large saucepan.cook the onion and garlic in the oil until softened. Reduce the heat, add the flour, then gradually pour in the milk, stirring all the time.

4. Add the seafood, mace, lemon juice, wine (if using) and seasoning to taste, simmer for 5 minutes, then add the fish and simmerfor a further 5 minutes. Remove from heat. Stir in the cream. Garnish each serving with croutons.

Cook's Tip
Mace is the outer covering of the nutmeg. It is used to season savoury dishes like pates, baked meats and soups.

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