200-300g natural smoked haddock (Buy it here)
1x onion – diced
1x leek – diced
1x large potato – scrubbed and diced skin on
50-75g salted butter
1x carton of single cream
1 litre fish/veg stock
5g fresh flat leaf parsley – chopped
Black pepper to taste
Gently poach the fish in the milk and half the butter for 3 – 4 min then set aside to cool.
Fry the onion in the remaining butter for 1 min then add the leek and potato. Simmer for a further 2-min until the butter is cooked off.
Add the stock, and bring to the boil. Reduce the heat, add the milk (from poaching the fish) and simmer for 15 min.
Add the cream, parsley and fish into the soup and stir in gently. The haddock should break into large flakes. Simmer for a further 5 min and season with pepper to taste.
Serve up with crusty bread. Makes enough for 4 big portions.
To buy natural smoked haddock, click here