Easy Fish Soup
This is such a quick and easy fish soup recipe which was enjoyed for a meal in the winter or on a cloudy cold, spring day.
The tinned lobster bisque soup adds a deep luxurious flavour which is made more indulgent with the addition of cream and brandy. My children find the base flavour of the soup quite intense, so adding a little brandy and cream won them over. I had a jar of rouille, in the cupboard, it is a mayonnaise flavoured with garlic, tomato puree and cayenne pepper that they use with bouillabaisse soup. I served the soup with slices of baguette and grated cheese. Traditionally in a bouillabaisse-style soup, you would use melted gruyere cheese but I had a piece of Comte in the fridge which worked well.
- 2 tins Baxters Lobster Bisque soup
- 500g fish pie mix
- 6 potatoes cubed
- 1 stock cube
- ¼ cup brandy (optional)
- ½ cup milk
- 150ml double cream
- Serve with baguette
- Grated gruyere cheese
- In a large pot add the cubed potatoes, the stock cube and just enough water to cover the potatoes.
- Boil until softened.
- Add the brandy and simmer for a minute.
- Stir in the soup and heat gently, add the milk and cream and stir.
- Just before serving add the fish and simmer gently for a few minutes, Lift the fish out and ensure the pieces are cooked through before serving.
- Serve with sliced baguette, rouille and grated gruyere cheese.
Use as much or as little fish as you like.
Next time you need a very quick dinner or looking for something a little different to do with a packet or two of fish pie mix I hope you try this recipe.