Fish Stock Pot
A fish dish is incomplete without the deep, rich seafood flavours only Knorr Fish Stock Pots can provide. Melt one into your cooking & sail away. View details
Let's Get Cooking
- 1 Heat the Flora Buttery in a saucepan. Add the onion and cook gently, stirring constantly for 3 minutes until softened but not browned. Add the garlic, curry powder and bay leaf, and cook gently for a further 1 minute, stirring ocasionally.
- 2 Pour in the fish stock then add the cornflour paste a little at a time, whisking it in a little at a time. Bring back to the boil briefly.
- 3 Stir in the Elmlea Double, the smoked haddock, leeks and sweetcorn.
- 4 Simmer gently for 5-6 minutes until the fish is poached and the vegetables heated through.
- 5 Ladle the soup into 4 bowls finishing each serving with a topping of hard-boiled egg and garnish with coriander and a sprinkle of paprika.
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