Cream Of Fish Soup
- White Sauce
- 25 g butter
- 25 g flour
- 550 ml fish stock
- salt
- white pepper
- 1 garlic clove, crushed
- Soup
- 450 g cooked white fish fillets, skinned de boned, flaked
- 175 g peeled prawns (shrimp)
- salt
- white pepper
- 75 ml cream
- 50 g butter
- Melt the butter and stir in the flour. Cook for 1 minute, then pour in the stock and stir away from the heat.
- Season with salt and pepper, then add the crushed garlic, cover the pan and simmer for 10 minutes.
- Reserve a few prawns for garnish, then pound the rest in a mortar and pestle.
- Add the fish and pounded prawns to the sauce and simmer covered for a further 10 minutes.
- Puree the soup in a blender, food processor or use a stick blender.
- Return the soup to the saucepan checking the seasonings, add salt and pepper if necessary.
- Add the cream to the soup and reheat gently.
- Serve garnished with the reserved prawns.
white sauce, butter, flour, fish stock, salt, white pepper, garlic, prawns, salt, white pepper, cream, butter
Taken from www.food.com/recipe/cream-of-fish-soup-199087 (may not work)