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Cream Of Seafood Soup Recipe

by Global Cookbook

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

1. Rinse seafood, clean and dice 1 cm cubes.
2. Finely slice white part of leek and onions.
3. Heat the butter in a heavy bottommed saucepan, add in the onions and leeks, and saute/fry gently for 3 min till soft.
4. 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.
5. 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.
6. Serve immediately sprinkled with minced chives.
7. You can also use a can or possibly packet of "cream of celery" soup in place of fish veloute.
8. Seafood 'extender' is available from fish shops.

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