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500 g fish fillets, e. g. salmon and turbot
2 - 3 sprigs thyme
1 tbsp chopped parsley
1 courgette
2 carrots
2 red potatoes
1 leek
8 tbsp sweetcorn, tinned
800 ml fish stock
Freshly ground white pepper
200 ml cream, at least 30 % fat
4 tbsp fried onions

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Wash the fish fillets, pat dry and cut into rough cubes. Wash the thyme, pick the leaves from the stalks and mix with the parsley. Wash the courgette, quarter lengthwise and slice.

Wash, peel and finely dice the carrots. Wash and dice the potatoes and parboil in plenty of salted water for 20 minutes. Wash and trim the leek, quarter lengthwise and cut into strips. Drain the sweetcorn. Put the fish stock into a pan and bring to the boil. Add the vegetables and herbs and simmer for about 7 minutes. Then add the fish and cook very gently for about 6 minutes, or until done.

Season the soup with salt and pepper and add vermouth to taste. Add the cream and reheat but do not let it boil. Ladle the soup into bowls and serve garnished with fried onion.