This is a very filling soup that is actually a recipe of my mum’s that we have been making on and off in the restaurant for years. Use the very best quality fish and shellfish for the best flavour
- 1 tblsp rapeseed oil
- 1 tblsp butter, softened
- 2 large potatoes, cut into 1cm (1/2in) dice
- 1 small onion, cut into 1cm (1/2in) dice
- 1 carrot, cut into 1cm (1/2in) dice
- 1/2 small leek, cut into 1cm (1/2in) dice
- 1 tblsp plain flour
- sea salt and freshly ground black pepper
- 150 ml (1/4 pint) dry white wine
- 300 ml (1/2 pint) fish stock (page 254)
- 100 g (4oz) skinless salmon fillet, cut into cubes
- 100 g (4oz) smoked coley fillet, cut into cubes
- 100 g (4oz) cooked mussel meat
- 100 g (4oz) cooked peeled prawns
- 150 ml (1/4 pint) cream
- 1 tsp chopped fresh flat-leaf parsley
- 1 tsp chopped fresh dill
- 1 tblsp parsley oil (page 250), to garnish
- fresh micro salad, to garnish
- makes about 1.2 litres (2 pints)
- 250 g (9oz) white fish trimmings and/or bones (such as lemon sole, brill or plaice bones)
- 3 leeks, trimmed and chopped
- 3 carrots, chopped
- 1 fennel bulb, chopped
- large handful of fresh parsley, roughly chopped
- 175 ml (6fl oz) dry white wine
- 100 g (4oz) fresh flat-leaf parsley
- 100 ml (3 1/2fl oz) rapeseed oil
- sea salt
- Heat the oil in a large pan over a medium heat and then add the butter. Once it stops sizzling, tip in the potatoes, onion, carrot and leek and cook for 5 minutes, until softened but not coloured. Add the flour and cook on a low heat for 2 minutes, stirring continuously. Season to taste.
- Gradually pour the wine into the pan and allow it to bubble down, stirring continuously. Add the stock and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the salmon and coley and simmer for 5 minutes, then add the mussel meat, prawns and cream and simmer for another 2–3 minutes, until warmed through. Stir in the herbs and season to taste.
- To serve, ladle the soup into warmed bowls and garnish each one with the parsley oil and micro salad.
- Rinse the fish bones and trimmings of any blood, which would make the stock look cloudy and taste bitter. Place into a large heavy-bottomed stockpot with the leeks, carrots, fennel and parsley.
- Pour in the white wine, then add 2.4 litres (4 pints) cold water to cover the fish and vegetables. Place on a high heat and bring to a simmer. After 5 minutes, remove the scum that forms on the surface with a spoon and discard. Reduce the heat and simmer, covered, for about 25 minutes, skimming as necessary.
- At the end of the cooking time, remove the stock from the heat and strain, discarding the fish trimmings and the vegetables. Cool and store in a plastic covered jug in the fridge and use as required.
- Pick the leaves from the parsley and place in a mini blender, discarding the stalks. Add the rapeseed oil and a pinch of salt and blend for 5 minutes, until completely smooth.
- Pass the parsley mixture through a fine sieve into a jug and then transfer to a squeezy bottle. Use as required.
Neven’s tips: This soup can be made up to 24 hours in advance and kept covered in the fridge. Just be careful when reheating not to allow it to come to the boil or the fish will lose its texture. Splash out on a rosé Champagne, rosé Cava or a ripe Chardonnay from Macon in Burgundy.
This recipe and many more are available in Neven Maguire’s The MacNean Restaurant Cookbook, published by Gill & MacMillan Books and available to buy here.
From The Nation’s Favourite Food by Neven Maguire
- 225g plain flour, extra for dusting
- 2 tbsp icing sugar
- 100g butter, diced and chilled
- 2 large egg yolks
- 2-3 tbps ice-cold water
- 900g Bramley cooking apples
- 100g caster sugar
- ¼ tsp ground cinnamon
- Good pinch ground cloves/4 whole cloves
- 1 tbsp milk
- 5 egg yolks
- 3 tbsp caster sugar
- ½ vanilla pod, split in half and seeds scraped out
- 300ml milk
- 100ml cream
To make the pastry: Sift the flour and icing sugar into a bowl. Using a round-bladed knife or the tips of your fingers, work in the butter and then mix in the egg yolks. Add the ice-cold water until the dough just comes together. Wrap in cling film and chill for at least 30 minutes.
Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust the work surface with flour.
Divide the pastry into 2 portions, one slightly larger than the other, then roll out the larger piece until it is about 30cm in diameter. Use to line a 20cm pie dish or a 23cm flat plate, gently pressing into the corners. Trim the edges with a knife and reserve the excess for decorating. Place back in the fridge to chill while you prepare the apples.
Peel, core and slice the apples. Place in a large bowl with all but 1 tablespoon of the caster sugar. Add the cinnamon and cloves and mix together. Brush the edge of the pastry with a little milk and then pile the apples into the lined pie dish. Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess.
Crimp the edges of the tart with a round-bladed knife, using your fingers as a guide. If you wish roll out the pastry scraps and cut into leaf shapes. Brush the shapes with milk and stick on top of the pie. Brush the entire top of the pastry with milk and sprinkle over the remaining 1 tablespoon of sugar. Bake for 25-30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for another 20-25 minutes, until golden brown.
Meanwhile, to make the custard, place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.
Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gently heat. Cook gently for 6-8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Keep warm.
To serve, cut the warm apple tart into slices and arrange on warmed serving places with some of the custard. Pour the remaining custard into a jug and hand around separately.
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