Scallop and Potato Soup

Name: Scallop and Potato Soup
Ingredients: 1 medium leek, well washed and finely sliced; 500 g (1 lb) potato, peeled and cut into 1 cm (½ in) cubes; 3 tablespoons extra virgin olive oil; 1 stem lemongrass; ⅓ hot red chilli, finely sliced; 700 ml (1 ⅓ pints) fish stock or vegetable stock; 700 ml (1 ⅓ pints) fish stock or vegetable stock; 1 ½ tablespoons Thai fish sauce; 8 large scallops, roe attached, seasoned and lightly brushed with oil; 8 large scallops, roe attached, seasoned and lightly brushed with oil; 8 large scallops, roe attached, seasoned and lightly brushed with oil; ¼ cup coriander leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This soup is more like a broth, with a fresh, light taste. You can also make it with any flaky fish — just poach the fish in the broth, remove and flake the flesh and return it to the soup.

Ingredients

1 medium leek, well washed and finely sliced
500 g (1 lb) potato, peeled and cut into

Soup
Gluten-free
Pescatarian

Method

Fry leek and potato in olive oil in a large saucepan until the leek begins to colour. Cut the bottom 2 cm of the stem from the lemongrass and peel off the outer two layers, discard these (or save in the freezer to use in a stock later). Finely slice the lower half of the remaining lemongrass stem a