Yield: 6 servings
|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)|
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.