Seafood Soup

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Preparation Time: 15 minutes
Cooking time: 30 minutes
Energy level per serving: 235 kcals
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 3841 times

Ingredients:

Metric Imperial

600 ml(s) skimmed milk

250 gm(s) smoked haddock fillet

1 vegetable stock cube dissolved in 450ml hot water

1 onion, finely chopped

175 gm(s) potato, diced

75 gm(s) frozen peas

75 gm(s) canned or frozen sweetcorn

2 tbsp(s) cornflour, blended with a little water

100 gm(s) prawns, defrosted if frozen

2 tbsp(s) chopped fresh parsley

salt & black pepper

Weightwatchers recipe - 3 points per serving.

Posted by: Sarah Scott on 10 June 2008

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Put the milk and fish fillet into a large saucepan. Bring up to simmering point, then cook gently for 6-8 minutes. Strain the milk and reserve. Skin and flake the fish, discarding any bones, and set aside.
Put the vegetable stock, onion and potato into the saucepan. Bring up to the boil, then reduce the heat and cook for 10 minutes, or until the potato is tender.
Add the strained milk, peas, sweetcorn, and blended cornflour. Bring up to the boil, stirring, until thickened.
Add the prawns, the flaked fish and parsley to the saucepan. Cook gently for 2-3 minutes until thoroughly heated. Season to taste, then serve.

Variation 1: if you love mussels, you could add 250g to this soup with the prawns. Make sure that they have been well scrubbed and are not damaged. Discard any that fail to open once cooked. This will not add any points.

Variation 2: if you would prefer to use a smoked cod fillet, the points per serving will remain the same.