Potato, Smoked Haddock and Leek Soup

METHOD

1. Place the haddock, chopped onion and bouquet garni into a saucepan. Cover with water and bring to a gentle simmer.

2. Skim the surface of any froth, simmer again for 5 minutes.

3. Lift the haddock from the pan, remove any skin and bones, flake the haddock and return the skin and bones to the water and simmer for 20 minutes.

4. Strain the fish stock.

5. Melt the butter in a heavy saucepan, then add the washed and sliced leeks. Cook until they are just soft, add the potatoes and continue to cook for another 3 minutes.

6. Add the fish stock and simmer gently until the potatoes are tender.

7. Add the double cream and bring to the boil. Then add the haddock, checking for seasoning.

8. Divide into bowls and sprinkle the spring onions on top.

9. Serve and enjoy.

What you will need