Recipe Inspiration

Ingredients...

1kg natural cure, smoked haddock fillets

1ltr water

2 bay leaves

30g butter

200g onion, peeled and chopped 

200g leek, thinly sliced

1litre full fat milk

40g Essential Cuisine Fish Stock Mix

375g potato, peeled, diced and cooked

375g sweetcorn, fresh or tinned

Sea salt and freshly ground pepper

Double cream (optional)

10g flat leaf parsley, chopped

Method...

1. Poach the haddock in the water with the bay leaves, until just cooked, remove from the water. Discard the skin and any bones, allow to cool, then flake into bite size chunks. Remove the bay leaves and reserve the poaching liquor.
   
   
2. Heat the butter in a suitable saucepan, gently fry the onion and leek until softened but with little colour. Pour in the poaching liquor, milk and Fish Stock Mix.
   
   
3. Bring to the boil and simmer for 10 minutes, add the potato and sweetcorn and bring back to the simmer.
   
   
4. Add the fish and season to your taste, add a splash of double cream if desired, heat through and serve immediately in warm bowls with malted rolls, sprinkle with the parsley.