May 13, 2017
Soups/Stews, Fish, Haddock,
Vegetables, Celery, Leek , Easy/Beginner Cooking, Quick Meals, Entertaining, Potluck, Winter, Weeknight Meals, Stove Top, Gluten-Free, Kosher, No Eggs, Non-Dairy more
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"From Good Chef Bad Chef, posted for You Want What?! A Recipe Posting Game! Times are estimated."
Place fish in a deep, wide pan with the bay leaf and 500ml water and cover and simmer for 2 minutes.
Turn off the heat and leave to stand, covered, for a further 5 minutes and then drain, reserving the liquid, then flake the fish.
Heat the oil and Omega Spread in a deep soup pot then add the vegetables and garlic and fry over a medium heat until they start to soften and now add the thyme and the reserved cooking liquid and bring to the boil and then reduce the heat and simmer for 10 minutes until the vegetables have softened.
Take out half of the soup and puree then return to the pan with the milk, fish and stock and simmer for 3 minutes, taste and season if needed.
To serve sprinkle with chopped parsley and sprinkle with a pinch of cayenne (optional).
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