A delicious, creamy soup which can quickly be whipped together as a lovely appetiser to spoil your loved one on Valentine’s Day.
1 onion, peeled
1 TB olive oil
¼ cup dry white wine
500g best-quality fish stock
1 bay leaf
3 small cod fillets, cut into chunks
200g double cream
salt and white pepper
parsley, to garnish
Use a sharp knife to finely dice the onions.
Heat the olive oil in a large pan and gently fry the onions over low-moderate heat until they have completely softened and starting to partially caramelise. At this point, add the white wine to deglaze the pan and cook until all the liquid evaporates.
Pour in the fish stock and bay leaf and bring the mixture to a boil. Reduce to a simmer and add the chopped cod, allowing the fish to gently poach in the stock, approximately 5-10 minutes.
Pour in the cream and cook gently until the soup has warmed through.
Season with salt and white pepper and divide between two warm bowls, garnished with parsley.