This is one of my all time favourite soups!
I managed to get my hands on four gorgeous fillets of Scottish smoked haddock, not so easy in Australia, and had to come up with a plan to make the most of them while feeding a very hungry family of five!
This recipe serves 12, we eat half and freeze half for another night.
2 leeks, quartered lengthwise, sliced and washed
1.2kg potatoes, peeled and diced, 2-3 cm
750g Scottish smoked haddock, cut into 2-3 cm pieces
600g frozen sweetcorn
500mls vegetable stock
900mls full cream milk
lots of freshly ground pepper
A little salt taste
dill or parsley to garnish
In a large pan, melt the butter over a medium heat, add the leeks and cook until soft.
Add the potatoes to the pan and cook for 5mins, stirring regularly.
Pour the stock, milk and cream into the pan and bring up to a gentle simmer, simmer until the potatoes are nearly cooked through.
Add the haddock and sweet corn to the pan, again bring up to a gentle simmer and cook until the haddock begins to flake.
Season with pepper and check for salt, it may not need any depending on your fish and stock.
Serve with a little chopped dill or parsley sprinkled over the top.