with Smoked Haddock Bouillabaisse in weekend grid plus usual AWT recipe pic
THIS week’s Saturday Cooks recipe column features a recipe from Saturday Cooks guest chef Mary Berry - one of the UK's best loved culinary figures.
The recipe this week is one of Mary's delicious fish soup recipes - Smoked Haddock Bouillabaisse.
Serves: 4 to 6
Preparation time: 15 minutes
Cooking time: 30 minutes
•50g (2oz.) butter• 1 leek, thinly sliced
•1 medium carrot, peeled & chopped into 1cm cubes
•250g (9oz.) old potatoes, peeled & cut into 1cm cubes
•40g (1 oz.) plain flour
•600ml (1 pint) hot fish or vegetable stock
•salt & freshly ground black pepper
•500g (1 lb) un-dyed smoked haddock, skinned & cut intobite sized pieces
•600ml (1 pint) full-fat milk
•small bunch of fresh dill, chopped
•Heat the butter in a large pan. Add the leek & carrot & fry over high heat & cook for a minute or two. Add potatoes & toss with the leeks & carrot.
•Sprinkle over the flour, cook for a few moments & blend in the stock, stirring over the heat & allow to thicken. Season with black pepper (no salt at this stage). Bring to the boil, cover & simmer for about 10 minutes until vegetables are tender.
•Add haddock & milk to the pan & simmer gently for about 5 minutes until fish is just cooked. Check seasoning & add the dill. Serve with pesto garlic bread.
Chef’s Tip: Make your own pesto garlic butter by combining together in a bowl 50g (2oz) softened butter, 1 fat clove of crushed garlic,
50g (2oz) grated Parmesan cheese,
2 tbsp green pesto & 2 tbsp
You can watch Antony Worrall Thompson and his guests cook up a storm
on Saturday Cooks! each Saturday from 11.30am to 1pm on ITV1.