1kg natural cure, smoked haddock fillets
2 bay leaves
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
- 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.
- 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.
- Bring to the boil and simmer for 10 minutes, add the potato and sweetcorn and bring back to the simmer.
- 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.