- 1 tablespoon olive oil
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 2 parsnips, finely chopped
- 4 slices of lean prosciutto
- 800ml–1 litre (3.–4 cups) good fish stock
- 200g (7oz) chunky white fish fillets, cubed
- 200g (7oz) undyed smocked haddock, cubed
- 200g (7oz) can sweetcorn, drained
- 100g (⅓ cup) low-fat Greek yogurt
- 2 tablespoons chopped chives
- sea salt and black pepper
I use frozen fish for this, popped straight from the freezer into the simmering soup. I adore smoked haddock but it works brilliantly with cod and jumbo prawns too.
- Heat the olive oil in a large saucepan over a medium heat and sweat the onions, carrots, celery and parsnips until tender, about 10 minutes.
- Meanwhile, heat a dry frying pan over medium heat. Add the prosciutto slices and fry until crispy. Lay on some kitchen paper to drain.
- Add the stock to the veggie pan and bring to the boil. Turn down the heat and add the fish, simmering gently for 3–5 minutes until cooked through.
- Stir through the sweetcorn and Greek yogurt and season to taste.
- Ladle into bowls and top each portion with chives and crispy prosciutto pieces.
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