Portions: 20 1.6kg selection fresh fish (choose from haddock, plaice, cod, orange roughy, salmon, tuna or john dory) 20 rashers bacon (cut into strips) lemon juice 5 ltrs fish stock 12 heaped tbsp plain flour Bay leaves, 1.5 tsp tumeric, salt, pepper, nutmeg 1 lb each of frozen peas and frozen sweetcorn 10 potatoes, diced 12 carrots, sliced 3 large onions, chopped 8oz butter 5tbsp groundnut or sunflower oil
Cut fish into two inch cubes and season with salt & pepper, melt butter and oil in large pan and add onions, celery, bacon rashers and carrots, cook gently without browning. Add diced potato, bay leaves and thyme and stir in well. Cover and sweat over a low heat for 5 minutes. Sprinkle in flour and tumeric, stir and add fish stock. Season, bring to the boil and simmer for 20 minutes (white wine or milk can be added to thin if desired). Add fish pieces, lemon juice, nutmeg, peas and sweetcorn and cook for 5 minutes. To serve: Spoon into bowls and garnish with fresh parsley. Recipe supplied by: The Sloop Inn, Scaynes Hill, West Sussex