Situated in the Cultural Centre with indoor and outdoor seating, the Cultural Centre café serves an all-day menu including morning coffee, afternoon tea, sandwiches and light lunches. With its focus on fresh and local, it’s a great place to catch up with friends or take a break whilst visiting the Art Gallery.
Something’s Fishy In The Cultural Centre Café
The colder Katoomba temperatures are fast approaching and thoughts turn to wholesome, hearty foods. In the Cultural Centre Café we have been serving soup of late, and some of our recipes have proven to be very popular. Customer favourites include our Moroccan Lamb and Chick Pea Soup, our Authentic Italian Minestrone, our Genuine Scotch Broth, exotic Pumpkin and Eggplant Kasaundi Soup and our Vietnamese Chicken Noodle Soup. But undoubtedly, by far the most popular has been our Smoked Cod and Potato Soup. Bowing to popular request, here is the recipe for you all to try this at home. Enjoy!
Dublin Bay Smoked Cod & Potato Soup
This is a really simple soup to make that produces great results. The Smoked Cod does all the work for you, bringing such intense, unique flavour to this chunky, thick soup. In the café kitchen, we use two separate pots to cook this soup therefore allowing the ingredients to cook individually before mixing them together at the end. We use a large measure of turmeric in the recipe which adds a beautiful rich texture and flavour to the dish. This recipe has been in my family in Ireland for as long as anyone can remember. I had been attributing the recipe directly to my mother, but I was surprised to find that it is in fact my Nana’s recipe, so more than likely, this will have been my great Grandmother’s recipe too. Whoever came up with it, I’m proud to serve it here for you in the Cultural Centre Café.
Serves 4 – 6
1kg Desirée Potatoes
3 – 4 Large Smoked Cod Fillets
2 Large Brown Onions
3 – 4 bay leafs
1 Litre Pure Cream
1 – 2 litres of Water
2 Tablespoons Turmeric
1 Knob Butter
2 vegetable stock cubes
2 large cooking pots
Fresh Continental Parsley
Once you are satisfied the cod is well cooked and the flavours have combined, gently add all the contents of Pot 2 into Pot 1.
A good idea is to remove a lot of the potato soup liquid from Pot 1 first, so that the final version of the soup remains thick, not watery. I use a medium sized Pyrex jug to remove the potato liquid and pour it straight into a mixing bowl so that I can set it aside and add it back if necessary.