Ingredients
- 40 grams butter
- 1 leek, thinly sliced (pale section only)
- 150 grams bacon (finely chopped)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour (plain)
- 1.25 litres water, boiling (5 cups)
- 3 large (30 grams) vegetable bouillon cubes
- 2 potatoes (floury such as Sebago, cut into 1cm cubes)
- 1 dried bay leaf
- 500 grams raw shrimp (uncooked medium prawns, peeled and deveined)
- 300 gram snapper fish (firm white fish fillets, cut into 2cm pieces)
- 300 ml thickened cream
- 2 tablespoons parsley, finely chopped
- Crusty bread, to serve
How to Make
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Step 1: Melt butter in a large saucepan over moderate heat and add the leek, bacon and garlic and cook and stir for 3 minutes or until leek softens and then add flour and cook and stir for 1 minute or until thick and then remove from heat.
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Step 2: Whisk in boiling water and crumbled stock cubes until combined and then add the potato and bay leaf and bring to the boil and then reduce heat and simmer for 5 minutes or until potato is tender.
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Step 3: Add the prawns and the fish and simmer, stirring occasionally being careful not to break up the fish for 5 minutes or until prawns change colour.
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Step 4: Remove the bay leaf and stir in cream and simmer for a further 2 minutes or until heated and then sprinkle with parsley and serve with crusty bread.
We hope you enjoy this recipe!
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