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Preparation time:
20 minutes
Cooking time:
30 minutes
Serves:
6
Calories:
115
(per serving)
Fat:
1
g (per serving)
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Ingredients
350g/12oz Smoked cod fillet, skinned
1 onion, chopped
600ml/1pt skimmed milk
1 bay leaf
2 tsp cornflour
300ml/ ½ pt water
198g can of sweetcorn
1 tbsp chopped parsley
3 tbsp dry sherry
pepper
Poach the fish and chopped onion in the milk for 15 minutes, with a bay leaf for flavouring. Break up the fish with a fork. Blend the cornflour with the water and add this to the soup. Bring it to the boil and simmer until slightly thickened. Add the sweetcorn and parsely and reheat to just below boiling point. Just before serving, add the sherry and season to taste.
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