Fish soup with corn and Tandem bacon

Products for 4 portions

 

210 g boiled and smoked Tandem bacon

30 g butter

2 heads of onion cut into cubes

700 ml vegetable broth

350 g potatoes

2 stalks of celery

¼ tsp. chilli flakes

1½ tsp. salt

200 g canned corn

240 ml milk

240 ml cooking cream

400 g whitefish fillet

¼ tsp. pepper

 

Preparation

 

Cut the bacon in cubes and put it in a saucepan on medium heat for 5-6 minutes until it becomes crispy.

Remove 4-5 tbsp. of the bacon in a bowl and set aside.

 

Add the butter and diced onion to the remaining bacon and cook for 5-6 minutes while stirring frequently until the onion softens and becomes translucent.

Add the potatoes cut in large pieces, the celery cut into slices and cook for 3-4 minutes.

 

Season with chilli, salt and pepper and pour in the hot vegetable broth.

 

Cover with a lid, bring to a boil, reduce the heat and cook for 20 minutes until the potatoes get soft.

Add the corn and sliced fish and cook for 5-6 minutes.

 

Pour the cream and milk, leave for 2-3 minutes until warm and remove the dish from the stove.

 

Serve the soup in suitable bowls, sprinkle with finely chopped celery leaves, the separated bacon and chilli flakes.