- 150g bacon, chopped
- 20g butter
- 1 leek, sliced
- 1 fennel bulb, outer leaves removed, sliced
- 2 tablespoons dry sherry
- 1L chicken stock (gluten free)
- 3 large potatoes (500g), peeled and cut into 2cm cubes
- 2 teaspoons thyme or lemon thyme leaves
- 400g firm white fish fillets (I used gummy flake)
- ½ cup cream or light evaporated milk
- 400g can corn or 1½ cups frozen corn
- 2 tablespoons flat-leaf parsley, finely chopped
Heat a large heavy-based saucepan over medium heat and cook bacon until crisp.
Transfer to a plate.
Melt butter in the saucepan and cook leeks and fennel until soft.
Sprinkle flour over the vegetables and cook for a minute.
Add sherry, then stock and bring to the boil.
Add bacon, potatoes and thyme to the pan, simmer uncovered for 20 minutes.
Add fish, cream and corn and cook for a further 2 minutes.
Stir through parsley and serve.
- If you don’t have fresh thyme or lemon thyme (one of the few herbs that thrives under my non-green thumbs), use one teaspoon of dried thyme.
- You can use light cream or evaporated milk, just add right at the end before serving to prevent it curdling.
- If your children are more adventurous with seafood, add prawns, scallops, oysters or mussels.
- We don’t usually have sherry in the house, so I use whatever I can find (Cointreau on this occasion!).
- Recipe created by Melissa Hughes for Kidspot.