- 1 tablespoon vegetable oil
- 1 leek, trimmed, sliced
- 200g middle bacon rashers, trimmed, chopped
- 2 tablespoons plain flour
- 3 cups fish stock
- 2 desiree potatoes, peeled, cut into 2cm pieces
- Large pinch of ground nutmeg
- 1 1/3 cups milk
- 400g skinless firm white fish fillets, cut into 2cm pieces (see Notes)
- 1/3 cup pure cream
- 1 cup frozen corn kernels
- 125g hot-smoked salmon, flaked
- 1/4 cup chopped fresh flat-leaf parsley leaves
- Step 1Heat oil in a large saucepan over medium heat. Add leek and bacon. Cook, stirring, for 5 minutes or until leek has softened. Stir in flour. Cook for 2 minutes.
- Step 2Gradually stir in stock and 1 cup cold water. Bring to a simmer. Add potato. Simmer, partially covered, for 5 minutes or until potato is almost tender.
- Step 3Add nutmeg, milk and fish. Return to a simmer. Simmer for 5 minutes or until fish is just cooked through. Add cream and corn. Cook for 3 minutes or until heated through. Season with salt and pepper. Ladle into bowls. Top with salmon and parsley. Serve.
- High protein
- Low carb
- Lower gi
We used barramundi fillets for this recipe. You could also use blue-eye fillets.
Make this recipe ahead (omit salmon and parsley). Store in an airtight container. Refrigerate for a day. To reheat, put in a saucepan over medium-low heat, stirring occasionally, for 20 minutes or until hot. Serve with salmon and parsley.
- Author: Amira Georgy
- Image credit: Andrew Young and Guy Bailey
- Publication: Super Food Ideas