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This hearty fish soup is given a herby tinge by the addition of fresh parsley, perfect for warming up your weeknight. Serve with a hunk of fresh bread to make it a bigger, better meal See method
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1 Heat the oil in a large saucepan over a medium heat. Fry the onion and bacon for 6-8 mins until the onion is softened and the bacon is cooked through.
2 Stir in the potatoes, then add the stock. Bring to the boil, then reduce the heat to medium and simmer for 5 mins. Add the basa fillets, reduce the heat to low and cook gently for 5 mins. Add the sweetcorn and cabbage and cook for 2-3 mins until the cabbage has just wilted and the fish is cooked through.
3 Remove from the heat, flake the fish into chunks, then stir through;the crème fraîche and most of the parsley. Scatter with the remaining parsley; serve with bread, if you like.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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