Creamy Fish Soup Topped with a Puff Pastry Lid

Name: Creamy Fish Soup Topped with a Puff Pastry Lid
Ingredients: 2.25 litres/4 pints fish stock; 1 sprig fresh thyme; 2 stalks fresh parsley; Pinch of saffron; 450 ml/¾ pint double cream; 450 g/1 lb puff pastry mix; 25 g/1 oz fresh chives, finely chopped; 1 egg; 350 g/12 oz white mirepoix (celery, onion, leek); 2 cloves garlic, crushed; 115 g/4 oz flour; 300 ml/½ pint dry white wine; 1 X 225 g/8 oz monkfish tail; 1 tbsp oil; 350 g/12 oz white mirepoix (celery, onion, leek); 350 g/12 oz white mirepoix (celery, onion, leek); 1 X 350 g/12 oz sea bass; 16 Dublin Bay prawns (weighing about 675g/1½ lb); 275 g/10 oz Dover sole; 1 X 350 g/12 oz John Dory; 2 x 115 g/4 oz red mullet

Preparation info

Serves
16

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Once made, this soup will keep perfectly well in the refrigerator for 3 or 4 days, topping and cooking it as required. Of course, it is a perfectly good soup without the pastry topping. All the fish must be bought whole as the bones are needed to make the soup.

Ingredients

2 x 115 g/4 oz red mullet
1 X 350 g/12

Starter
Soup
Pescatarian

Method

Preheat the oven to 240°C/475°F/Gas Mark 9.

Scale the red mullet and sea bass, and scale and skin the Dover sole; the John Dory and monkfish tail should also be skinned. Shell the Dublin Bay prawns and save the shells and heads. Fillet all the fish and trim eac