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WINTER FISH SOUP
(serves 4-6)
This golden and fragrant soup is based on seasonal winter vegetables and The Larder's fresh-to-frozen fish. Thaw the fish in the fridge and cut while still slightly frozen.
1. Stir the garlic into the Crème Fraiche, season and leave in the fridge while you make the soup.
2. Finely chop the leek and fennel. Heat the olive oil in a large saucepan, add the vegetables and cook for a couple of minutes to soften. Add all remaining ingredients apart from the seafood and simmer for 15 minutes.
3. Cut the fish into 2cm/ ¾in cubes and add to the soup just before serving. Simmer for just a minute then remove the soup from the heat. Add the drained crayfish tails.
4. Serve the soup with the garlic Crème Fraiche and one of The Larder’s many excellent breads served slightly warmed.
Recipe
provided by www.cambridgecookeryschool.com
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