Recipe
A piece of smoked haddock loin (skinned)
1 onion, finely chopped.
1 small leek finely chopped
Milk
Butter
1 large potato chopped into tiny cubes
Salt and pepper
1 bay leaf
Double cream
Method
- Place the smoked haddock in a pan with enough milk to cover it. Add the bay leaf and cook until fish flakes easily.
- Meawhile, sweat onion and leek in butter for about 8 minutes.
- Add the milk, fish stock, and diced potato to the onions and cook for about 10 minutes or until the potato is soft.
- Season with pepper and a little salt to taste.
- Add the flaked haddock and simmer for a further 2 mins, stirring occassionally.
- Stir in some cream just before serving.
MWNN said this version was very tasty. He obviously meant it as he polished off the whole panful himself.
