BRETON FISH SOUP

 

Ingredients

2 teaspoons buter
1 large leek, thinly sliced
2 shallots, fine chopped
125 ml/4 fl oz cider
300 ml/10 fl oz fish stock
250 g/9 oz potatoes, diced
1 bay leaf
salt
4 tablespoons of plain flour
200 ml/7 fl oz milk
200 ml/7 fl oz double cream
55 g/2 oz sorrel leaves
350 g/12 oz skinless

monkfish or cod fillets, cut into 2.5-cm/1-inch pieces

Steps to Cook

1. Melt the butter in a large saucepan over a medium-low heat. Add the leek and shallots, and cook, stirring frequently, for 5 minutes, or until they start to soften. Add the cider and bring to the boil.

2. Stir in the stock, potatoes and bay leaf with a large pinch of salt (unless the stock is salty) and return to the boil. Reduce the heat, cover and cook gently for 10 minutes

3. Put the flour in a small bowl and very slowly whisk in a few tablespoons of the milk to make a thick paste. Stir in a little more milk to make a smooth liquid.