Meals and Courses

  • 4 large, round white bread rolls
  • 1 egg, lightly beaten
  • 50 g (2 oz) butter
  • 8 spring onions chopped
  • 1 garlic clove, crushed
  • 2 large, waxy potatoes, peeled and cut into cubes
  • 350 ml (12 fl oz) milk
  • 200 ml (7 fl oz) double cream
  • 200 ml (7 fl oz) Basic Fish Stock (see page 15)
  • 250 g (8 oz) canned sweetcorn, drained
  • 500 g (1 lb) smoked haddock, skinned and cut into large chunks
  • 1 tablespoon olive oil
  • 8 streaky bacon rashers, chopped
  • 2 tablespoons chopped parsley
  • salt and pepper

Cut the tops off the bread rolls and pull out the soft centre, leaving a bowl shape and a lid. Place on a baking sheet in a preheated oven, 160°C (325°F), Gas Mark 3, and bake for 25 minutes until they have dried out and become crispy. Brush the inside of the bread rolls with the egg. Place the rolls back in the oven for a further 5 minutes to dry out once again. Remove from the oven and set aside.

Heat the butter in a large saucepan. Add the spring onions and fry until soft. Add the garlic and potatoes and fry for a further minute. Pour in the milk, cream and stock and bring the soup to the boil, then reduce the heat and simmer for 10 minutes, or until the potatoes are almost cooked.

Add the sweetcorn and smoked haddock to the pan and simmer for a further 5 minutes until the fish has cooked. Season with salt and pepper.

Heat the oil in a frying pan and fry the bacon until crispy. When ready to serve, place the bread bowls in shallow bowls. Pour the soup into the bread bowls, then top with the bacon and a sprinkling of parsley.

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