It’s so easy to forget that fish soup doesn’t have to be of the tomato-based Mediterranean variety, and that it’s incredibly simple and quick to do. So here’s my luxurious, rich, and oh-so-satisfying cod, scallop and cockle soup. Look across the Atlantic for this one – think American chowder – but with a bit of refinement.
- 200g cod, cubed
- 100g queen scallops
- Small jar of cockles, cleaned and out of their shells
- 1 large baking potato, peeled and diced
- 1 onion, diced
- 100g smoked lardons
- Handful of chopped parsley
- Handful of chopped tarragon
- 1 bay leaf
- 300ml double cream
- 300ml milk
- Olive oil
In a medium to large saucepan place the cubed potato, milk, cream, bay leaf and a pinch of seasoning, bring the liquid to a boil and then reduce to a simmer for 10-15 minutes or until the potatoes are cooked but firm.
Meanwhile, fry the onions until soft in a frying pan with a tablespoon of olive oil, this will take about 5 minutes. Then add the lardons and continue to cook for 5 minutes. Add the scallops and fry for no more than 1-2 minutes – you are only trying to par cook them – then turn off the heat.
Once the potatoes are cooked but firm, add the onions, lardons and scallops, turn down the heat so that it is no more than gently simmering and cook for a couple more minutes.
Add the cod and half the tarragon and parsley and simmer for a further 3-5 minutes until the cod is just cooked.
Serve with the rest of the herbs sprinkled on top.