A tasty variation on potato and leek soup. A filling and warming dish for a Winter lunch.
SMOKED HADDOCK AND LEEK CHOWDER
Serves 6
INGREDIENTS:
400 g undyed smoked haddock fillets
6 peppercorns
bay leaf
500 ml milk
700 ml vegetable stock
25 g butter
3 large leeks, thinly sliced into rings
1 kg potatoes, cut into bite size chunks
salt and black pepper to taste
chopped chives
METHOD:
Put the fish, skin side down, in a large pan with the peppercorns, bay leaf, milk and stock.
Bring to a gentle simmer then poach, over a low heat, for 6-8 minutes until the fish flakes easily at its thickest part.
Lift the fish from the pan and set aside to cool. Strain and reserve the liquid.
Meanwhile, melt the butter in a large saucepan and soften the leeks without colouring – about 8 minutes.
Add the potatoes to the pan with the poaching liquid, season to taste with salt and black pepper and simmer for about 20 minutes until the potatoes are tender and starting to fall apart.
Place a third of the soup in a food processor and blend until smooth then return to the pan.
Remove any skin and bones from the fish and flake into large pieces. Add to the soup and warm through.
Adjust the seasoning and garnish with chopped chives just before serving.
