Cream of Fish Soup

Cooking Cream of Fish Soup
Cooking 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


Then blend in flour in melted butter and cook for 60 seconds, after this, pour in stock and blend way from heat.

Then add the salt and pepper.

Add in crushed garlic and cover pan and allow to simmer for TEN min.

Preserve a couple of prawns for garnish, then after this, pound the remaining in mortar and pestle.

Take the fish, pounded prawns and add them to sauce and allow to simmer, covered, for next TEN min.

After this, puree soup in blender. Bring the soup back to saucepan. Adjust seasonings. Add the salt and pepper.

Take cream and add it to soup and heat again.

Use the preserved prawns as garnish.

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