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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Very easy and quick recipe, shared by a good friend of mine many years ago, married to a New England man, treasured and tasted many times. Fish I use is fresh cod or halibut, and shrimps are also a great addition to this soup. Ingredients:
4 bacon slices, chopped |
4 tbsp olive oil or butter |
1 carrot, shredded |
1 leek, sliced |
1/2 onion, diced |
4 cups fish stock |
2 cans corn |
2 medium potatoes, diced |
4 threads saffron (can be omitted) |
2 cups milk (whole or skimmed) |
2 cups fish already cooked and boned, flaked |
Directions:
1. In a big casserole cook bacon and oil until crisp. Add carrot, leek and onion. Cook until translucent, then add fish stock, corn and potatoes.
2. Take to a boil and let cook on medium heat 10 minutes or until potatoes are done. Salt and pepper to taste.
3. Add saffron, milk and fish to casserole and let cook 5 more minutes until hot.
4. Serve immediately.
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