Serves 4
20g butter
1 tbsp olive oil
1 brown onion, finely chopped
2 sticks celery, finely diced
1 large carrot, finely diced
2 large potatoes, peeled, diced
1/4 cup plain flour
1 cup fish stock
4 cups water
1 lemon, finely grated rind and 2 tbsp juice
3 50g thick white boneless fish fillets, cut into 3cm pieces or salmon fillets
500g cleaned cockles
½ cup small flat-leaf parsley leaves
small dinner rolls, to serve
butter, to serve
1 Heat butter and oil in a large deep saucepan over medium heat. When butter has melted, add onion, celery, carrot and potatoes. Stir until well combined. Cook for 8 minutes or until tender. Sprinkle flour over vegetables and stir until combined.
2 Pour stock, water and lemon juice slowly into pan, stirring constantly. Add lemon rind and simmer for 20-25 minutes or until vegetables are very tender.
3 Add fish and cockles, cover and simmer for 10 minutes or until fish is cooked and cockles open. Discard any unopened cockles.
4 Ladle into serving bowls and sprinkle with parsley leaves. Serve with small dinner rolls and butter.
