600g peeled Roosters, cut into large dice (2cm)
600g undyed smoked haddock
1 finely chopped onion
3 sliced leeks
75ml double cream
4 sliced spring onions
How to make:
- Place the haddock,
chopped onion, and bouquet garni into a saucepan. Cover with water and bring
to a simmer. Skim the surface of any froth and simmer for 5 minutes.
- Lift the haddock
from the pan and remove any skin and bones. Flake the haddock and return the
skin and bones to the water. Simmer for 20 minutes.
- Strain the fish
- Melt the butter
in a heavy saucepan, add the washed and sliced leeks, and cook until just
soft. Then add the potatoes and cook for another 3 minutes.
- Add the fish
stock and simmer gently until potatoes are tender.
- Add the double
cream and bring to the boil.
- Add the haddock
and check for seasoning.
- Divide into bowls and sprinkle the spring onions on top.