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This is a very simple soup but nevertheless with an extremely powerful flavour.
Servings 2
Calories 269 kcal

Ingredients
 

  • 6 large fresh opened oysters, plus all their natural juice
  • 250 g natural smoked haddock
  • 2 shallots peeled and chopped finely
  • 0.5 clove garlic finely crushed
  • 300 ml fish stock, strong but not salty
  • 3 tbsp chives, finely chopped
  • 55 g warm cooked pearl barley
  • 300 whipping cream

Instructions
 

  • Place the fish stock into a saucepan, add the garlic and shallots and reduce by 3/4s over a rapid boil.
  • Remember, the further you reduce the stock at this point, the deeper the finished flavour will be.
  • Once cooked, add the smoked haddock fillet, remove it from the stove and cover. Leave to cool.
  • When cold, remove the haddock fillet and flake into nice sized pieces.
  • Strain the thick stock to remove any bits and bobs.
  • Place the stock into a clean saucepan and bring to a boil. Add the cream and reboil.
  • Place 4 of the oysters plus about half their juice into a liquidiser and blitz until smooth.
  • Pour on the hot fish and cream soup, liquidise again till smooth.
  • Pour into the saucepan and add the flaked haddock. Keep warm but do not boil. The soup will have thickened dramatically.
  • Taste and add a little more oyster juice if required.

To serve

  • Place an oyster in each warm bowl sprinkle on the barley and chives.
  • Pour the hot soup into the bowls and serve straight away.
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Nutrition Facts
Oyster and Smoked Haddock Broth
Amount per Serving
Calories
269
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
12
g
75
%
Cholesterol
 
101
mg
34
%
Sodium
 
499
mg
22
%
Potassium
 
315
mg
9
%
Carbohydrates
 
10
g
3
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
14
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Soup
Cuisine British, Spring, Winter
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