Ingredients
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20g butter
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1 teaspoon olive oil
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1 x 175g pkt rindless bacon, coarsely chopped
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1 leek, pale section only, thinly sliced
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2 tablespoons plain flour
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1L (4 cups) Massel chicken style liquid stock
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4 sprigs fresh thyme
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400g potatoes, peeled, cut into 1.5cm pieces
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2 corncobs, husks and silk removed, kernels removed
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500g white fish fillets, cut into 2cm pieces
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125ml (1/2 cup) thickened cream
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Chopped fresh continental parsley, to serve
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Fresh thyme sprigs, extra, to serve
Method
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1Melt the butter and oil in a large saucepan over medium-high heat. Add bacon and leek. Cook, stirring, for 5 minutes or until the bacon is crisp. Add the flour. Cook, stirring, for 1 minute. Remove from heat. Gradually stir in the stock. Place over medium heat. Cook, stirring, for 5 minutes or until mixture thickens.
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2Reduce heat to low. Add the potato and thyme. Cook for 15 minutes.
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3Add the corn kernels and cook, stirring often, for 10 minutes or until the potato is soft.
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4Add the fish and cream. Cook for 5 minutes or until the fish is cooked. Stir in parsley. Season with salt and pepper. Ladle among serving bowls. Top with extra thyme to serve.
Source: taste.com.au
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