This chunky, creamy soup using clams, cod and frozen prawns is the perfect comfort food. Serve it in a whole cob loaf for a real showstopper.
1 jar of clams
200g frozen cod
1 litre fish stock
50g bacon lardons
1 onion, finely chopped
1 large potato, roughly chopped and parboiled
1 leek, sliced
A few sprigs of fresh thyme
Splash White wine
2 Bay leaf
A handful of fresh parsley, chopped
A sprinkling of frozen sweetcorn
A sprinkling of frozen peas
50m double cream
A large cob loaf
Lemon wedges, to serve
Salt and Pepper
Cook the onion and bacon in a large pan with a little oil until the onions soften. Season well and add the thyme sprigs and bay leaves.
Add the leeks and potatoes, turn the heat up and cook for a couple of minutes until soft.
Chop the top off the cob loaf and hollow out. Cut the inside into cubes and arrange on a baking tray with a drizzle of olive oil. Bake for 15 - 20 minutes at 180c.
Add the clam juice, wine and stock to the pan. Bring to the boil and then simmer for 20 minutes until the potatoes are really soft.
Now add the seafood, corn, peas and cream and bring to the boil for a few minutes until the fish is cooked. Season if required.
Remove from the heat and ladle into the hollow cob loaf and sprinkle with chopped parsley.
Serve with the croutons and some wedges of lemon.