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Creamy fish soup

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This luxurious combination of smoky pork, fresh fish and cream is heavenly – and it’s so easy to prepare.

Serves 4

Preparation time: 15 minutes

Cooking time: 35 minutes

• 200 ml lager

• 5 ml finely chopped fennel leaves

• 1 bay leaf

• 3 black peppercorns

• 500 g black mussels, scrubbed and beards removed

• 15 ml olive oil

• 2 smoked pork steaks, cubed

• 2 large onions, finely chopped

• 1 whole clove of garlic (optional)

• 15 ml flour

• 750 ml hot milk

• 2 large potatoes, peeled and cubed

• 200 g firm white fish, cubed

• 12 cooked prawns, peeled (optional)

• 200 ml cream • a small bunch of chives, finely chopped

1 Heat the beer, fennel, bay leaf and peppercorns in a saucepan with a tight-fitting lid and bring to the boil. Add the mussels, cover and steam for about 2–3 minutes or until the mussels open. Pour through a colander and reserve the beer separately from the mussels. Discard any mussels that don’t open.

2 Heat the oil in a heavy-based pot and fry the pork until golden brown and cooked. Remove and fry the onion and garlic slowly in the same pot until glossy (at least 5 minutes).

3 Discard the garlic, stir in the flour and fry; whisk in the milk as you would with a white sauce. Add the potatoes and simmer slowly until the potato is soft (about 15 minutes).

4 Add the reserved beer and fish, and simmer for 3 minutes or until the fish is just cooked. Remove half the mussels from their shells (leave the others in their shells to add interest to the dish; you can discard all of them if you prefer), and stir into the soup along with the prawns and pork. Stir in a dash or all of the cream and heat through, but don’t boil. Season to taste with salt and pepper, and sprinkle with chives. Serve immediately with fresh bread.

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