I’ve been making this soup for years. It’s low-fat, filling and incredibly tasty. It’s also a one-pot dish and only takes about 1/2 an hour to make.
175g smoked haddock
1 pint skimmed (lowest fat) milk
400ml vegetable stock (I use Marigold powder)
70g peas (frozen is fine)
100g prawns/shrimp (cooked, pealed)
1 medium/large potato, peeled and cubed
1 small onion, chopped
2 teaspoons cornflour + a little water
Put the fish and milk into a largish pan and bring to a simmer. Poach the fish for about 4/5 minutes until it breaks up easily. Drain the fish, reserving the milk. Break up the fish gently with a fork (don’t mash it).
In the same pan, sweat the onion and potato in a little oil or butter until the onion turns translucent. Add the stock and simmer until the potato is tender (about 10 minutes, maybe less). Now bung in the reserved milk, sweetcorn, peas, prawns and haddock. Bring back up to a simmer.
Mix the cornflour with a little water and add to the soup, stirring it in. In a couple of minutes the soup will thicken.