Fish Bisque Soup
A "blended" version of a hearty fish chowder made of fish mix, sweet potatoes, starchy potatoes, sweetcorn, and red bell pepper with a touch of thyme. Filling and tasty served with crusty bread and a simple green salad for an easy weekday supper.
Servings: 4 people
Equipment
- Dutch Oven
- Hand Mixer or Food Processor
Ingredients
- 4 ounces bacon 3 thick-cut slices or 4-5 thin slices, chopped
- 1 onion chopped
- 1 cup sweet potato peeled, diced
- 2 cups red potato skin-on, diced
- 1 red bell pepper diced
- 3.5 cups lower-sodium seafood broth
- 3/4 cup double cream
- 1.5 teaspoon dried thyme
- 1-2 dried bay leaf
- ½ teaspoon ground pepper
- ½ teaspoon salt
- 1 tin of sweet corn kernels
- 500 g fish pie mix 1-inch chunks salmon, cod, halibut, tilapia
Instructions
- In a large Dutch oven over medium-high heat, cook bacon pieces until crisp.
- Remove bacon from pan, placing on paper towel to cool. Keep bacon fat in pot; you should have about 2-3 tablespoons.
- Add onions and diced potatoes, sauteing 5-6 minutes or until onion is tender.
- Add in red bell pepper, sauteing for 3-4 minutes
- Stir in broth, thyme, bay leaf and bring to a boil and then reduce heat to low, cover to simmer for about 10-12 minutes, or until potatoes are fork-tender.
- Stir in double cream, pepper and salt, increase heat to medium-high, and stirring constantly, bring to a simmer (do not boil).
- Add sweet corn and fish, and gently cook just until fish is opaque and flakes easily with fork, about 3 to 4 minutes. Stir in cooked bacon.
- When cool enough to handle, use a hand mixer to blend the fish chowder to a nice bisque.
- Add salt and pepper to taste.
- Serve hot with hot crusty bread