Cream Of Fish Soup - cooking recipe

Ingredients

White Sauce
25 g butter
25 g flour
550 ml fish stock
salt
white pepper
1 garlic clove, crushed
Soup
450 g cooked white fish fillets, skinned de boned, flaked
175 g peeled prawns (shrimp)
salt
white pepper
75 ml cream
50 g butter

Preparation

Melt the butter and stir in the flour. Cook for 1 minute, then pour in the stock and stir away from the heat.
Season with salt and pepper, then add the crushed garlic, cover the pan and simmer for 10 minutes.
Reserve a few prawns for garnish, then pound the rest in a mortar and pestle.
Add the fish and pounded prawns to the sauce and simmer covered for a further 10 minutes.
Puree the soup in a blender, food processor or use a stick blender.
Return the soup to the saucepan checking the seasonings, add salt and pepper if necessary.
Add the cream to the soup and reheat gently.
Serve garnished with the reserved prawns.