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Thick fish soup


  • 100ml fish stock
  • 100g cooked white fish flakes
  • 100ml cream
  • 1 lemon
  • 1 onion, chopped
  • 1 clove garlic, chopped


In a thick bottom pan, shallow fry the onions and garlic till golden brown. Pour in the fish stock and bring to the boil. Lower the heat and simmer for 15 minutes. Pour in the cream and simmer for a further 5 minutes. Add in the fish flakes and heat through before serving.

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