Chunky Fish Soup with Leeks and Bacon

(recipe from a shop flyer)

Serves 6

Ingredients:

• 700 gr whiting, skinned boned and cut into 3cm chunks
• 1 tbsp olive oil
• 4 streaky bacon rashers, smoked if possible, finely diced
• a knob of butter
• 3 medium leeks, finely sliced
• 2 cloves garlic, chopped
• 500 gr potatoes, cut into small cubes (approx 1½ cm)
• 1 l fish or chicken stock
• grated rind from one lemon
• 600 ml whole milk
• 340 gr can sweetcorn, rinsed and drained
• handful of chives, chopped
• 4 tbsp  cream(optional)
• salt and freshly ground black pepper

Step One

 Heat the oil in a large saucepan. Add the bacon and sauté over a high heat until crispy. Remove to a plate. Add the knob of butter to the saucepan, reduce to a medium heat then add in the leeks and garlic. Fry gently for 5 min until softened, but not coloured. Add the potatoes and cook for a further minute. Pour in the stock and lemon rind, cover and simmer 12-15 min or until the potatoes are tender.

Step Two 

 With a slotted spoon, remove half the potatoes and leeks from the stock and set aside. Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the saucepan, add the sweetcorn, bacon, fish and the potatoes and leeks you have set aside.

Step Three

 Cover and gently heat for 3-4 min until the fish is just cooked through- DON'T BOIL. Stir in chives and cream, if using, then season to taste.

 Serve with some crusty wholemeal bread.

Poftă Bună!!!!