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‘fish pie’ soup

‘fish pie’ soup

By David Park
5’ Prep time
25’ Cook time
30’ Total time
664 Calories
2 Serving

Summary

With a fish pie mix and ready-prepped potatoes, this hearty chowder-inspired soup can be yours in just over half an hour. sweet leeks, tart cider and fragrant tarragon make it sing.
David Park 0 Followers

Step by Step

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Step 1

Melt the butter from the Parmentier potatoes in a heavybased casserole and add the potatoes and leek, stirring to coat in the butter; season and cook for 5 minutes. Bring a kettle of water to the boil. Mix the fish sauce into 250ml just-boiled water and add to the pan with the cider. Bring to the boil, then lower to a simmer and cover with a lid; bubble away for 10-12 minutes until the potatoes are tender.
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Step 2

Tip in the fish pie mix and petit pois, bring back to a simmer and cover with a lid; cook gently for 3-5 minutes or until the fish is cooked through and opaque. Stir through 1 tbsp crème fraîche.
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Step 3

Meanwhile, mix the remaining 2 tbsp crème fraîche, tarragon, lemon zest and juice. Divide the soup between 2 bowls and serve with a dollop of herby crème fraîche, freshly ground black pepper and the lemon wedges on the side for squeezing over.

Ingredient

  • Unwaxed lemon
    Unwaxed lemon
    1
  • Fish sauce
    Fish sauce
    2 tsp
  • Frozen petits pois
    Frozen petits pois
    160 grams
  • Creme fraiche
    Creme fraiche
    3 tbsp
  • Tarragon
    Tarragon
    4 sprig/s
  • Fish pie mix
    Fish pie mix
    260 grams
  • Dry cider
    Dry cider
    330 mls
  • Parmentier potatoes
    Parmentier potatoes
    400 grams
  • Large leek
    Large leek
    1
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