Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Smoked cod fillet; skinned (350g) |
| 1 \N | Medium-size onion; chopped |
| 1 pint | Skimmed milk; (600ml) |
| 1 \N | Bay leaf |
| 2 teaspoons | Cornflour; (2x5ml spoon) |
| ½ pint | Water; (300ml) |
| 1 \N | 7 ounces can sweetcorn; (198g) |
| 1 tablespoon | Chopped parsley; (15 ml spoon) |
| 3 tablespoons | Dry sherry; (3x15 ml spoon) |
| \N \N | Pepper |
1. Poach the fish and chopped onion in the milk for 15 minutes, with a bay leaf for flavouring.
2. Break up the fish with a fork. Blend the cornflour with the water and add this to the soup. Bring it to the boil and simmer until slightly thickened.
3. Add the sweetcorn and parsley, and re-heat to just below boiling point.
Just before serving add the sherry and season to taste.
Converted by MC_Buster.
NOTES : This is a soup which can be a main meal. Serve it with warm, crusty Granary bread. You can also use borlotti beans instead of sweetcorn, to make it even more substantial.
Converted by MM_Buster v2.0l.