Ingredients
Scale
- 2 shallots, chopped
- 1 tbsp olive oil
- 1 tbsp cornflour
- 300ml fish stock
- 200g sweet potatoes, chopped into chunks
- 50g frozen sweetcorn, defrosted
- 1 fillet salmon, chopped into large chunks
- 1 fillet smoked haddock, chopped into large chunks
- 50g frozen prawns, defrosted
- 150ml full-fat milk
- ½ tsp cayenne pepper
- salt and pepper to taste
- 2 tbsp double cream
- handful of parsley, chopped
- 25g cheddar cheese
Instructions
- Gently cook the shallots and potatoes in olive oil until softened.
- Add cornflour and stir for 2 minutes.
- Pour in fish stock and milk and simmer for 15 minutes until the potato has cooked.
- Add the sweetcorn and cayenne pepper, season to taste.
- Add the fish chunks and cook gently for 4-5 minutes.
- Add prawns and cook for a further 5 minutes.
- Take off the heat and stir in the cream.
- Serve in bowls sprinkled with grated cheese and parsley to garnish.
- Prep Time: 10
- Cook Time: 30