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 and sail away on the taste of the sea. 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.
Add some crunch and texture to your fried fish and seafood