Cornish Fish Soup

    1 hour 20 minutes

    This recipe came with settlers from Cornwall, where the precious spice saffron is a traditional ingredient in both savoury dishes and cakes. The saffron gives rich golden colour and a delicate almond-like flavour to the soup.

    1 person made this

    Serves: 4 

    • 1 kg snapper, ling, hake or other white fish fillets
    • 2 bay leaves
    • Thinly peeled rind and juice of 1/2 lemon
    • 6 black peppercorns
    • 1/2 teaspoon salt
    • 1.25 litres water
    • 60 g butter
    • 1 medium onion, peeled and chopped
    • 1/3 cup plain flour
    • 1 1/4 cups milk
    • Pinch of saffron strands, soaked in 1 tablespoon of hot water for 10 minutes
    • Freshly ground black pepper
    • Extra salt, if needed
    • Chopped fresh parsley and fine strips of lemon rind, to garnish

    Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

    1. Remove the skin from the fish fillets and put it into a saucepan with a quarter of the fish, the bay leaves, lemon rind and juice, peppercorns, salt and water and bring to the boil. Reduce the heat, cover and simmer for 20 minutes. Strain the stock into a bowl through a large sieve and reserve. Remove the fish from the sieve, take out any bones, then mash the fish with a fork and set aside. Discard the skin, bay leaves, lemon rind and peppercorns.
    2. Melt the butter in a clean saucepan, add the onion and cook over medium heat until soft but not browned. Stir in the flour and cook for 1 minute more. Stirring constantly, gradually blend in the strained stock and milk and bring to the boil.
    3. Cut the remaining fish into wide strips and add them to the soup with the saffron mixture. Reduce the heat, cover and simmer for about 10 minutes, or until the fish is almost cooked. Stir in the reserved mashed fish and continue to cook for a further 5 minutes. Season to taste with pepper and a little more salt, if necessary. Pour the soup into a heated tureen or four soup plates and garnish with chopped parsley and strips of lemon rind.

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