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Smoked Haddock And Sweet Corn Soup With Wild Rice And Bacon Croutons

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  Wild rice 3 Ounce (75 Gram)
  Smoked haddock 2850 Ounce (250 Gram)
  Milk 1 Pint (600 Milliliter)
  Bay leaf 1
  Butter 2 Ounce (50 Gram)
  Onion 1 Large, chopped
  Leek 1 , sliced
  Celery stick 1 , chopped
  Garlic 1 Clove (5 gm), crushed
  Thyme leaves 1 Tablespoon
  Chicken stock 1 1⁄2 Pint (900 Milliliter)
  Grated nutmeg 1 Pinch
  Sweetcorn 4 Ounce, defrosted, if frozen (125 Gram)
  Chopped parsley 2 Tablespoon (For Serving)
  Bacon croutons 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Olive oil 3 Tablespoon
  Rindless pancetta slice/Streaky bacon rashers 4 , cut into strips
  Bread slices 2 , crusts removed, cut / broken into 1/2 inch pieces
  Salt To Taste
  Pepper To Taste

1. Put the rice into a small saucepan and cover with cold water. Bring to the boil, then lower the heat and simmer for 40-45 minutes, or until tender. Drain and set aside.
2. Put the haddock, milk and bay leaf into a saucepan and bring to the boil, then lower the heat and simmer for 8-10 minutes, or until just cooked. Remove the fish with a slotted spoon and leave to cool. Discard the skin and any bones and break the flesh into flakes with a fork. Strain the milk and reserve it.
3. Melt the butter in a large saucepan, add the onion, leek, celery and garlic and cook, without colouring, for 8-10 minutes. Add the thyme, stock and reserved milk. Season with salt, pepper and nutmeg. Bring to the boil, then lower the heat and simmer for 10 minutes. Add the sweetcorn and cook for 5 minutes, then add the rice and flaked haddock and heat for a few minutes. Adjust the seasoning to taste.
4. To make the bacon croutons, heat the oil in a large frying pan over a moderate heat, add the pancetta or bacon and cook for 5-6 minutes, or until crisp.
5. Remove with a slotted spoon and drain on kitchen paper. Add the bread to the pan and cook for 4-5 minutes, turning frequently, until crisp and golden brown. Drain on kitchen paper.

Recipe Summary

Side Dish

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