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Add a photoServings: 6
Ingredients
- 12 ounce Smoked cod fillet, skinned (350g)
- 1 med -size onion, minced
- 1 pt Skimmed lowfat milk, (600ml)
- 1 x Bay leaf
- 2 tsp Cornflour, (2x5ml spoon)
- 1/2 pt Water, (300ml)
- 1 x 7 ounces can sweetcorn, (198g)
- 1 Tbsp. Minced parsley, (15 ml spoon)
- 3 Tbsp. Dry sherry, (3x15 ml spoon)
- Â Â Pepper
Directions
- 1. Poach the fish and minced onion in the lowfat milk for 15 min, with a bay leaf for flavouring.
- 2. Break up the fish with a fork. Blend the cornflour with the water and add in this to the soup. Bring it to the boil and simmer till slightly thickened.
- 3. Add in the sweetcorn and parsley, and re-heat to just below boiling point.
- Just before serving add in the sherry and season to taste.
- NOTES : This is a soup that can be a main meal. Serve it with hot, crusty Granary bread. You can also use borlotti beans instead of sweetcorn, to make it even more substantial.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 6 servings | |
| Calories 128 | |
| Calories from Fat 20 | 16% |
| Total Fat 2.32g | 3% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 282mg | 12% |
| Potassium 313mg | 9% |
| Total Carbs 4.91g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 3.35g | 2% |
| Protein 19.17g | 31% |
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