Creamy Cod Bisque
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 4 h. 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps butter
- 1 large onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 4 medium, floury potatoes (peeled and diced)
- 1 tsp mild Curry powder
- 2 cups Whole milk
- 3 cups fish stock
- 1 Zucchini (diced)
- ⅜ cup double cream
- 3 cups skinless Cod (pin-boned and diced)
- 4 rashers fatty Bacon
- thyme
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the butter in a large saucepan set over a medium heat until hot. Add the onion, garlic, and potato, and fry for 6-7 minutes until softened.
2.
Stir in the curry powder and cook for a further minute.
3.
Cover with the milk and stock, cooking until simmering. Pour into a slow cooker and cover with a lid.
4.
Cook on low for 4 hours or until the potatoes are very tender. Blend with an immersion blender or in a food processor until smooth, returning the soup to the slow cooker.
5.
Add the courgette, cream, and cod, stirring well. Cook on high for 15 minutes. Season to taste with salt and pepper.
6.
Meanwhile, heat the grill to hot and grill the bacon for 2-3 minutes on both sides until golden and crisp. Remove from the grill and drain on kitchen paper, breaking into pieces once cool enough to handle.
7.
Ladle into bowls and garnish with thyme and bacon before serving.
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