Prawn & Plaice Soup

Name: Prawn & Plaice Soup
Prep time: 50 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: Serves 6
Ingredients: 20 g/¾ oz butter; 2 tbsp olive oil; 200 ml/7 fl oz/scant 1 cup single (pouring) cream; 3 tbsp plain (all-purpose) flour; 200 g/7 oz potatoes, peeled and cut into small cubes; 200 g/7 oz turnips, peeled and cut into small cubes; 100 g/3½ oz carrots, peeled and cut into small cubes; 1 large onion, finely chopped; 1.2 litres/40 fl oz/4½ cups fish stock; 100 ml/3½ fl oz/scant ½ cup white wine; 1 tbsp tomato purée; 1 tbsp curry powder; 200 g/7 oz plaice fillet or monkfish fillet, sliced into strips; 200 g/7 oz plaice fillet or monkfish fillet, sliced into strips; 200 g/7 oz fresh raw prawns (shrimp), peeled, tail cut into 3 pieces; 4 tomatoes, deseeded and chopped; sea salt and freshly ground white pepper; sea salt and freshly ground white pepper; 2 tbsp finely chopped parsley; 1 tbsp finely chopped chervil; Garlic Croôutons, to serve (optional)

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 35

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

This is almost a full meal on its own as so much goes into it. It is great for chilly late summer or autumn nights. You can substitute the plaice or monkfish with any fish that’s available or in season; it’s delicious with lemon sole or sea bream. Enjoy this with warm crôutons and a light mayonnaise with a hint of curry. Serve with a refreshing beer.

Ingredients

Pescatarian
Soup
Summer
Autumn

Ingredients

Method