A hearty soup of haddock, potato and herbs
1 medium leek, cut into 5mm slices and washed
2 medium potatoes, peeled and cut into 1cm cubes
250g un-dyed smoked haddock
1 tbsp finely chopped parsley
1 tbsp finely chopped chives
Melt the butter in a saucepan over a low heat, add the leek and fry gently with a lid on for 3-4 mins—do not allow to brown.
Add the diced potatoes and cook in the buttery leek juices for 2 mins. Add 300ml water and simmer gently for 10-15 mins, or until the potatoes are just tender.
Meanwhile, in another pan just big enough to hold the smoked haddock, cover the fish with the milk and cook very gently for about 3 mins. Allow the haddock to cool in the milk enough to flake gently into large pieces, removing bones and any skin.
Add the milk to the saucepan containing the cooked potatoes and leeks and simmer for a further 3 mins. Add the flaked fish to warm through, add the chopped herbs, and season with a few drops of lemon juice and some salt and pepper. Serve piping hot.
Recipe: Hayden Groves