Beat the winter chill with this hearty chunky fish soup with leeks and bacon

This hearty soup is sure to keep the Winter chills at bay and with temperatures set to fall later this week this Chunky Fish Soup with Leeks and Bacon from Bord Bía is the perfect comfort food.

Serves 6

Ingredients

700g whiting, skinned, boned and cut into 3cm chunks

1 tablesp. olive oil

4 streaky bacon rashers, smoked if possible, finely diced

A knob of butter

3 medium leeks, finely sliced

2 cloves garlic, chopped

500g potatoes, cut into small cubes (approx 1½cm)

1 litre fish or chicken stock

Grated rind of 1 lemon

600ml whole milk

340g can sweetcorn, rinsed and drained

Handful chives, chopped

4 tablesp. cream (optional)

Salt and freshly ground black pepper

To Cook

Heat the oil in a large saucepan. Add in the bacon and sauté over a high heat until crispy.

Remove to a plate. Add a knob of butter to the saucepan, reduce to a medium heat then add in

the leeks and garlic. Fry gently for 5 minutes until softened, but not coloured. Add the potatoes

and cook for a further minute. Pour in the stock and lemon rind, cover and simmer for 12­15

minutes or until the potatoes are tender. With a slotted spoon, remove half the potatoes and

leeks from the stock and set aside.

Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and

whizz until smooth. Pour back into the saucepan, add the sweetcorn, bacon, fish and the

potatoes and leeks you have set aside. Cover and gently heat for 3­4 minutes until the fish is just

cooked through ­ don't boil. Stir in chives and cream, if using, then season to taste.

Serving Suggestions

Serve with some crusty wholemeal bread.

Nutritional Analysis per Serving

Protein: 32g

Carbohydrates: 56g

Fat: 15g

Iron: 1.5mg

Energy: 484kcal