Cod, Potato and Leek Soup
This is a delicious, winter warmer, that suites the Aberaeron seaside
allotment environment - best of all - it costs virtually nothing!
The gelatinous stock from the cod's head gives the soup a lovely velvety
Serves a family of 4-6
you'll need -
1 cod's head,
1 large onion,
peeled, halved and roughly chopped
1 large leek,
roughly chopped and washed
10 cloves of
garlic, roughly chopped
1 large floury
potato, peeled and roughly chopped
Stalks from the
2 litres fish
A glass of white
Salt and freshly
ground black pepper
For the garnish
1 large leek,
halved, cut into rough 2cm chunks and washed
1 large potato,
peeled, thinly sliced and cut into rough 2cm squares
3-4 tbsp double cream
Put all of the
ingredients for the soup in a large saucepan, bring to the boil, season
and simmer for 30 minutes.
Remove the head
and leave to cool a little, leaving the soup to simmer. Remove as much
meat from the head as possible and return the bones to the pan.
Simmer the soup,
skimming and stirring every so often, until the potatoes have
disintegrated and thicken the soup.
Strain the soup
through a fine-meshed sieve into a clean saucepan, pushing as much
through the sieve as possible with the back of a ladle.
second leek to the soup and simmer for about 10 minutes then add the
Continue simmering until the potatoes and leek are cooked. Add the
parsley, cream and cod meat and simmer for a couple more minutes.
to taste and serve.