WILD ALASKA POLLOCK & SWEETCORN ORZO SOUP
Ingredients
1 ciabatta roll, torn into bite sized pieces
2 tbsp olive oil
2 sticks celery, sliced
1 red pepper, diced
1 carrot, cut into matchsticks
150g orzo pasta
1 litre chicken or vegetable stock
195g can sweetcorn, drained
4 Wild Alaska Pollock Fillets, cut into chunks
100g crème fraiche
Chopped chives or parsley to garnish
Method
1. Preheat the oven to 200oC, gas mark 6.
2. Toss the bread pieces with 1 tbsp oil on a large baking tray and bake for 8-9 minutes until golden and crispy, set aside.
3. Meanwhile, heat the remaining oil in a large saucepan and fry the celery, pepper and carrot for 4-5 minutes, add in the orzo pasta and stir to coat in the oil. Add in the stock and simmer for 10 minutes, covered.
4. Stir in the sweetcorn and pollock and cook for 5 minutes until the fish is just cooked through.
5. Blend the crème fraiche with a little of the soup juices and add back to the pan and heat through, season to taste.
6. Serve topped with the croutons and some chopped herbs.
COOK'S TIP:
- Try using basmati rice instead of the orzo or use a larger pasta shape such as macaroni.
