Fish and pea soup Recipe
- Âź onion, chopped
- bones and trimmings from 1 whole turbot
- 1 bay leaf
- 3 black peppercorns
- splash white wine
- water, to cover
- 100g/3½oz frozen peas
- 30g/1oz butter
- 30ml/1fl oz white wine
- 2 tbsp double cream
- For the fish stock, place all the fish stock ingredients into a large saucepan and pour over enough water to cover. Bring to the boil, then reduce the heat and simmer gently for ten minutes. Strain through a sieve and reserve the liquid.
- For the soup, place all but two tablespoons of the peas into a saucepan with the butter and cook gently until the butter has melted and the peas have softened slightly.
- Add the wine, turn up the heat and simmer until the liquid has reduced by half. Add the fish stock and simmer for 2-3 minutes. Remove from the heat and allow to cool slightly.
- Pour the soup into a blender and blend until smooth. Return to the pan, add the remaining peas and the double cream and heat gently for 2-3 minutes.
- To serve, pour the soup into a serving bowl.
