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
250ml milk
1 litre fish/veg stock
5g fresh flat leaf parsley – chopped
Black pepper to taste
The Method
Step 1:
Gently poach the fish in the milk and half the butter for 3 – 4 min then set aside to cool.
Step 2:
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.
Step 3:
Add the stock, and bring to the boil. Reduce the heat, add the milk (from poaching the fish) and simmer for 15 min.
Step 4:
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
